Emeril's Worcestershire Sauce

• 2 tablespoons olive oil
• 6 cups coarsely chopped onions
• 4 jalapenos, with stems and seeds, chopped
• 2 tablespoons minced garlic
• 2 teaspoons freshly ground pepper
• 4 cans 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 Pure Cane Syrup
• 2 quarts distilled white vinegar
• 4 cups water
• 3/4 pound fresh horseradish, peeled and grated

1. Combine the oil, onions and jalapenos in a large stockpot over a high heat.
2. Saute for 2 to 3 minutes or until slightly soft.
3. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish.
4. Bring to a boil.
5. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon.
6. Strain.
7. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions

olive oil, onions, jalapenos, garlic, freshly ground pepper, anchovy fillets, whole cloves, salt, lemons, corn syrup, steens, white vinegar, water, horseradish

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-worcestershire-sauce-recipe.html (may not work)