Emma Stanghon - Red Peppers
Red Peppers
Emma Stanghon
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La Belle Cuisine - More Condiment Recipes 

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Emeril's Worcestershire Sauce



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"Sauce, n. The one infallible sign of civilization and enlightenment.
A people with no  sauces has one thousand vices; a people with one
sauce has only nine hundred ninety-nine. For every sauce invented
and accepted, a vice is renounced and forgiven."

~ Ambrose Bierce

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 Dried Jalepeno Peppers and Garlic at Pike Place Market, Seattle, Washington, USA
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 Jalapeno Chiles, Mexico
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Emeril’s Worcestershire Sauce

Louisiana Real and Rustic
Louisiana Real and Rustic

by Emeril Lagasse and Marcelle Bienvenu, 1996,
William Morrow and Co., Inc.

“Louisianians, known for liking their food flavorful and piquant, often
use Worcestershire sauce. In the mid-1980s while I was executive chef at
Commander’s Palace in New Orleans, the American Beef Council, looking
for a new image for beef, asked some chefs to come up with new recipes. I
decided to create my own Worcestershire sauce. It’s a rich tangy sauce,
wonderful 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
jalapeños, 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 stockpot over
high heat. Sauté for 2 to 3 minutes, or until slightly soft. Add the garlic,
pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup,
vinegar, water, and horseradish and bring to a boil. Reduce the heat
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 with a
hot lid. Tightly screw on the metal ring. Process in a hot-water bath for
15 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
or bottle indefinitely. Refrigerate after opening.

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