Jason Smiths House-Made Worcestershire Sauce

• 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.

olive oil, yellow onions, jalapeno chiles, corn syrup, corn syrup, vinegar, water, flat anchovies, garlic, molasses, whole cloves, freshly ground black pepper, horseradish, veal stock, lemons

Taken from www.cookstr.com/recipes/jason-smithrsquos-house-made-worcestershire-sauce (may not work)