Jason Smiths House-Made Worcestershire Sauce Recipe

Name: Jason Smiths House-Made Worcestershire Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 large yellow onions, coarsely chopped; 5 fresh jalapeno chiles, chopped, with their seeds (wear gloves to prevent irritation); Two 16-ounce bottles light corn syrup; One 16-ounce bottle dark corn syrup; 1 cup vinegar; 2 cups water; Six 2-ounce cans flat anchovies, drained; 6 garlic cloves, minced; 1 tablespoon molasses; 1 teaspoon whole cloves; 1/2 teaspoon freshly ground black pepper; 1 cup drained prepared horseradish; 2 cups veal stock or lower-sodium beef broth; Juice of 4 lemons (reserve the rinds)

Servings: persons

2 tablespoons olive oil
4 large yellow onions, coarsely chopped
5 fresh jalapeno chiles, chopped, with their seeds (wear gloves to prevent irritation)
Two 16-ounce bottles light corn syrup
One 16-ounce bottle dark corn syrup
1 cup vinegar
2 cups water
Six 2-ounce cans flat anchovies, drained
6 garlic cloves, minced
1 tablespoon molasses
1 teaspoon whole cloves
1/2 teaspoon freshly ground black pepper
1 cup drained prepared horseradish
2 cups veal stock or lower-sodium beef broth
Juice of 4 lemons (reserve the rinds)

1
Take a 5-quart Dutch oven and place over medium heat.
2
Add the olive oil.
3
When the oil begins to shimmer, pour in the onions and jalapenos.
4
Cook, stirring occasionally, until the onions have taken on some color and both vegetables are soft, 5 to 10 minutes.
5
Now pour in both corn syrups, the vinegar, water, anchovies, garlic, molasses, cloves, pepper, and horseradish.
6
Stir the ingredients to combine, and keep at a simmer until it has reduced by about one-half, which could take as long as 2 hours.
7
Keep a close eye and stir occasionally to prevent anything from sticking to the bottom of your pot.
8
Add the broth, lemon juice, and the reserved rinds.
9
Stir well to combine, and keep at a simmer for approximately another hour, or until the sauce is reduced, coats the back of a spoon, and is a bit syrupy.
10
Strain the sauce through a fine sieve, discarding the solids.
11
Let cool slightly, then taste and add salt or more lemon juice as you see fit.
12
Let cool completely and store in an airtight container in the refrigerator indefinitely.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 large yellow onions, coarsely chopped, 5 fresh jalapeno chiles, chopped, with their seeds (wear gloves to prevent irritation), Two 16-ounce bottles light corn syrup, and more.

Yes, Jason Smiths House-Made Worcestershire Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jason Smiths House-Made Worcestershire Sauce

How did you like this recipe?

Frequently Asked Questions