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La Belle Cuisine -
Fine Cuisine with Art Infusion
cook is to create. And to create well...
is an act of integrity, and faith."
"Sauce, n. The one infallible sign of civilization and enlightenment.
A people with no sauces has one thousand vices; a people with one
has only nine hundred ninety-nine. For every sauce invented
a vice is renounced and forgiven."
Recipe of the Day Categories:
Peppers and Garlic...
Merrill, John &...
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Jalapeno Chiles, Mexico
Dratch & Beringer
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Emeril’s Worcestershire Sauce
Louisiana Real and Rustic
by Emeril Lagasse and Marcelle Bienvenu, 1996,
Morrow and Co., Inc.
“Louisianians, known for liking their food flavorful and piquant, often
Worcestershire sauce. In the mid-1980s while I was executive chef at
Commander’s Palace in New Orleans, the American Beef Council, looking
new image for beef, asked some chefs to come up with new recipes. I
to create my own Worcestershire sauce. It’s a rich tangy sauce,
not only on beef but also with chicken and fish. Fresh horse-
radish root can
be found mainly in Asian markets.”
About 6 cups or 3 pints
2 tablespoons olive oil
6 cups coarsely chopped onions
with stems and seeds, chopped
(3/4 cup) [wear rubber gloves!]
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 cans (2 ounces each) anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen’s 100% pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled
and grated (about 3 cups)
1. Combine the oil, onions, and jalapeños in a large heavy
high heat. Sauté for 2 to 3 minutes, or until slightly soft.
Add the garlic,
pepper, anchovy fillets, cloves, salt, lemons, corn syrup,
vinegar, water, and horseradish and bring to a boil. Reduce the
and simmer, stirring occasionally, for about 6 hours, or until the
mixture barely coats a wooden spoon. Strain.
2. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to
within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit
hot lid. Tightly screw on the metal ring. Process in a hot-water bath for
minutes. [Detailed instructions for this procedure are included in the
cookbook and are available in canning jar manufacturer’s instructions.]
3. Using tongs, remove the jars, place on a towel, and let cool. Test the
seals. Tighten the rings. Store in a cool, dark place. Let age for at least
2 weeks before using. Can be stored in the refrigerator in a covered jar
bottle indefinitely. Refrigerate after opening.
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