Bam! Worcestershire Sauce Dex++

When I got my first Emeril cookbook, many years ago, the first thing I tried was the first recipe that was listed, Worcestershire Sauce. I was curious about what went into it. I canned it and set it in the pantry, and we didn't touch it for a long time, because, well, it seemed strange. One day though, we needed some for a recipe, and opened a jar; that opened our eyes, wow it was good stuff!

Now this is THE required secret ingredient in our burgers. We also reach for it when a recipe is just a little lame, and needs some complexity and depth of flavor. This is the stuff that even the kids are concerned if we run out of. Who'd have thought? My daughter actually took it with her on a beach trip with friends, for their grilled burgers.

Worcestershire, pickles, and hot bread from the oven will be high on the list of things the kids look forward to coming home for (and taking back with them) once they've moved out on their own.

I've done my Dex-magic to the recipe, since the original has quite a lot of sugar in it.

I also added instant ClearJel, in an attempt to keep it from separating, but it still does. Comparing back to the original recipe, I note that he drains the oil off of the anchovies, while I had not been. Next time I'll do that too, which should reduce the oily layer on top. It'll still need a shake before using, because there are solid bits in there too. I'll also leave in the ClearJel.

Another difference is that Emeril reduces his down to make about three pints, while mine makes seven! His must be pretty thick and super powerful! I'm going to stick with my thin version, because we're used to it that way. I also really don't want to cook it any longer than I already do, because even though we only make it about every two years, it makes the house smells so strong I'm sure the neighborhood smells it too!


Worcestershire Sauce Dex++

Original Recipe Courtesy of Emeril Lagasse
Make when the temperature outside is moderate, because the stove hood will be venting the house for hours. Do NOT make at the same time as something delicate like vanilla ice cream, unless you like Worcestershire ice cream.

Makes 7 Pint Jars

Ingredients

698 g (6.07 cup) dextrose monohydrate
49 g (0.58 cup) Benefiber
1/4 cup instant ClearJel (optional)
1/2 tsp whole cloves (as in the spice, not garlic)
2 Tbsp salt
2 tsp freshly ground pepper
243 g (0.75 cup) Karo
135 g (0.42 cup) molasses

2 whole medium lemons

3/4 pound fresh horseradish

2 Tbsp fresh garlic or garlic paste

6 cup (2lb 2 oz) about 9 whole onions

4 whole fresh jalapenos, with stems and seeds

2 Tbsp butter

2 quarts distilled white vinegar

8 oz (4 cans) canned anchovy fillets in oil, drained of oil

1183 g (5 cup) water

Directions

1. Measure dextrose into a large bowl, and stir in the Benefiber, clearjel, cloves, salt, and ground pepper until well blended. Make a well in the dextrose blend and weigh in the karo and molasses; do not stir in, keep syrups from touching bowl.
2. Remove the skin and pith from the lemons.
3. Peel the horseradish with a potato peeler.
4. Mince or press garlic.
5. Chop the onions and jalapenos 
6. Saute onions and jalapenos over med-high heat in the butter in a large stockpot, for 2 to 3 minutes or until slightly soft. Stir in the garlic.
7. Add vinegar, anchovies, and lemons. Shake in the dextrose blend & syrups, keeping syrups from contacting the bowl. Add water, using it to rinse any syrups from the bowl.
8. Grate the horseradish, adding it to the pot while bringing it to a boil.
9. Reduce the heat and simmer, stirring occasionally, for about 6 hours or until the mixture barely coats a wooden spoon. Strain.