{"id":2280,"date":"2010-12-21T10:41:00","date_gmt":"2010-12-21T14:41:00","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2280"},"modified":"2010-12-21T10:41:00","modified_gmt":"2010-12-21T14:41:00","slug":"worcestershire-sauce","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/worcestershire-sauce\/","title":{"rendered":"Worcestershire Sauce"},"content":{"rendered":"\n

If you do not have the time or inclination to make your own Worcestershire, well, when I am in a pinch my favorite brand of store bought or restaurant quality Worcestershire sauce is Lea and Perrins. In fact, just below here is a short list of recipes that I have incorporated and used this prepared sauce for added flavor. I have been using this brand of Worcestershire sauce since the early 1980’s and prefer it to any other store brand, it really is that good in my culinary opinion. <\/p>\n

Foodbuzz Tastemaker program offered several coupons for purchasing free bottles of the L&P Worcestershire sauce, so I have already bought one bottle, and still have a few coupons left. If you would like to win one of these coupons please comment on this post and I will use a random generator to pick a lucky commenter as a winner on Monday, December 27, 2010 at 0900 EST.<\/p>\n\n\n
\n\n
\n \"L&P<\/a>
\n Getting ready to add some L&P Worcestershire sauce to a big pot of Smoked Turkey and Sausage Gumbo. Aieeee…..<\/div>\n<\/td>\n<\/tr>\n<\/table>\n

 <\/p>\n

Homemade Worcestershire Sauce<\/strong><\/p>\n

This restaurant recipe typically yields about 3 gallons of the fine sauce, however, in this home kitchen version, it will yield about 6 cups, or 3 1-pint jars for you canning and preserving freaks, like myself. If you are preserving this sauce, fill the three 1-pint jars to within \u00bd-inch headspace, then process in the boiling water method for 15 minutes. Store for 3 weeks before use for the flavors to meld, and then it keeps for up to one year or longer. Or refrigerate the sauce for up to a month when made fresh or opened.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nHerb infused olive oil<\/td>\n<\/tr>\n
\u00be <\/td>\nlb<\/td>\nFresh horseradish root, grated<\/td>\n<\/tr>\n
4<\/td>\neach<\/td>\nJalapeno’s, chopped<\/td>\n<\/tr>\n
8<\/td>\nCups<\/td>\nOnions, chopped<\/td>\n<\/tr>\n
1\/4<\/td>\nCup<\/td>\nGarlic, chopped<\/td>\n<\/tr>\n
\u00bd <\/td>\nTbsp<\/td>\nFresh ground black pepper<\/td>\n<\/tr>\n
4<\/td>\nOunces<\/td>\nAnchovies, coarse chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nWhole cloves<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nSea salt<\/td>\n<\/tr>\n
2<\/td>\neach<\/td>\nLemons, juiced<\/td>\n<\/tr>\n
1<\/td>\nQuart<\/td>\nDark Karo syrup<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nSteen\u2019s corn syrup<\/td>\n<\/tr>\n
2<\/td>\nQuarts<\/td>\nWhite vinegar<\/td>\n<\/tr>\n
1<\/td>\nQuart<\/td>\nWater, filtered<\/td>\n<\/tr>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nIn a large stock pot heat the olive oil and then saut\u00e9 the horseradish, jalapeno’s, onions, and garlic until soft and aromatic.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the remaining ingredients and bring to a boil, then reduce heat to a simmer and allow the liquid to reduce by half the amount, or about 6 hours over a very low heat. The sauce should coat the back of a spoon.<\/td>\n<\/tr>\n
3.<\/td>\nStrain the sauce through a sieve or colander, allow the sauce to cool then store refrigerated for up to one month. <\/td>\n<\/tr>\n
4.<\/td>\nOptional:<\/strong> Have three 1-pint canning jars with lids and rings prepared in a canning pot, and ready to fill. Fill the Worcestershire sauce with a \u00bd\u201d headspace, clean the rims, and then seal tightly with the lids and rings. Process the filled and sealed jars in a boiling water bath for 15 minutes. Then turn off the heat and allow to sit in the water bath another 5 minutes. Remove the jars from the water bath and allow to cool for 24 hours on a clean kitchen towel. Label the jars and store in a cool dry place for up to one year. Be sure to refrigerate any opened and unused sauce for up to one month.<\/td>\n<\/tr>\n<\/table>\n

Remember, comment and you could win a coupon for a free jar of L&P Worcestershire sauce. <\/p>\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Don’t have time to make homemade Worcestershire Sauce, that’s okay, comment here & you could win a coupon for a free bottle of Worcestershire Sauce.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,16],"tags":[1462,2051,261,1259,1354,7,1465,1352,289,1168,196,1464,579,1460,1459,125,67,1264,1461,20,300,1463,595,1458],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t