![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/07\/DIY-Worcestershire-Sauce.jpg\")
<\/p>\nDIY Worcestershire Sauce<\/p>\n
<\/p>\n
Makes 3 – 4 cups<\/p>\n
<\/p>\n
3 T. olive oil<\/p>\n
2 large onions, chopped<\/p>\n
2 serrano chiles, chopped with seeds (I added 2 jalapenos, as well)<\/p>\n
2 T. minced garlic<\/p>\n
1 teaspoon freshly ground black pepper<\/p>\n
Two 2-ounce cans anchovies, drained (I usually add the oil)<\/p>\n
1\/4 teaspoon ground cloves<\/p>\n
1 T. kosher salt<\/p>\n
1 lemon, peel and white pith removed and discarded (I zest it first and freeze the zest)<\/p>\n
2 C. honey (original recipe calls for dark corn syrup)<\/p>\n
1 C. molasses<\/p>\n
1 quart distilled white vinegar<\/p>\n
1\/4 pound fresh horseradish, peeled and grated<\/p>\n
<\/p>\n
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\u00e2\u20ac\u2122ll be gobbling it up!<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n