The advantage to homemade worcestershire sauce, is being able to have a gluten-free, msg-free, and preservative- free finished product. I found this recipe, printed out from Emeril’s website, at the bottom of a stack of papers I was cleaning out, which, from the date on the printed paper, had apparently been hanging out there since 2006. When I tried to find the page at Emeril’s site to link to it, I got a page not found error. So here it is:
6 c onions, chopped
4 jalapenos, with stems and seeds, chopped
4 cloves garlic, minced
2 lemons, skins and pith removed
3/4 lb fresh horseradish, peeled and grated
8 oz canned anchovy fillets, drained
2 T salt
2 tsp black pepper
1/2 tsp whole cloves
4 c dark corn syrup
2 c pure cane syrup
2 qts apple cider vinegar
4 c water
Cook onions and jalapenos in a few T coconut oil in a stock pot until soft. Add the remaining ingredients, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sauce barely coasts a wooden spoon; about six hours. Strain into a clean container.
Fill three sterilized pint jars with the hot sauce, tightly screw on lids, and place in a boiling water bath (water should cover the jars by one inch). Process for 15 minutes. Remove jars and let cool completely; test seals and tighten rings as needed. Store in a cool, dark place for at least 2 weeks before using. Refrigerate after opening. Makes 3 pints sauce.