DIY Worcestershire Sauce

Makes 3 – 4 cups

 

3 T. olive oil

2 large onions, chopped

2 serrano chiles, chopped with seeds (I added 2 jalapenos, as well)

2 T. minced garlic

1 teaspoon freshly ground black pepper

Two 2-ounce cans anchovies, drained (I usually add the oil)

1/4 teaspoon ground cloves

1 T. kosher salt

1 lemon, peel and white pith removed and discarded (I zest it first and freeze the zest)

2 C. honey (original recipe calls for dark corn syrup)

1 C. molasses

1 quart distilled white vinegar

1/4 pound fresh horseradish, peeled and grated

 

In a large, heavy sauce pan, combine the oil, onions and chiles and stir over high heat until soft, about 3 minutes. Add the garlic, pepper, anchovies, cloves, salt, lemon, honey, molasses, vinegar, horseradish and 2 C. of water and bring it all to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce reduces and thickens and barely coats a wooden spoon, about 6 hours. Your kitchen will smell heavenly! Strain the sauce through a fine-mesh sieve set over a bowl. Press gently to release all the liquid. Discard the solids and let the sauce cool to room temperature. Store in a bottle or jar in the fridge. It keeps indefinitely, but you’ll be gobbling it up!