CraigC
Guru
I posted a recipe for BBQ Shrimp. This is the Worcestershire sauce we use. If you think chopping onions causes tearing eyes, try grating fresh horseradish!
Even if you feel the temptation to try the sauce before it ages, DON'T! 
Recipe courtesy of Emeril Lagasse from "Louisiana Real and Rustic"
https://www.cookingbites.com/threads/bbq-shrimp.11594/
Ingredients
2 Tbsp olive oil
6 Cups coarsely chopped onions
4 Jalapenos, with stems seeds, chopped (3/4 cup)
2 Tbsp minced garlic
2 tsp freshly ground black pepper
4 cans (2 ounces each) anchovy fillets
1/2 tsp whole cloves
2 Tbsp Kosher salt
2 Whole medium lemons, skin and pith removed
4 Cups dark corn syrup
2 Cups Steen's 100% pure cane syrup or golden syrup
2 quarts distilled white vinegar
4 Cups water
3/4 pound fresh horseradish, peeled and grated (about 3 cups)
Directions
1) Combine the oil, onions and jalapenos in a large, heavy stockpot over high heat. Saute 2 to 3 minutes, or until slightly softened.
2) Add garlic, pepper, anchovy, cloves, salt, lemons, corn syrup, cane syrup, horseradish and bring to a boil.
3) Reduce heat and simmer, stirring occasionally for about 6 hours, or until liquid barely coasts a wooden spoon.
4) Strain into another pot.
5) Spoon the strained sauce into 3 sterilized pint jars to within 1/2 inch of the top.
6) Wipe the rims with a damp clean towel and fit with a sterilized lid. Tightly screw on a ring and place jars in a hot water bath for 15 minutes.
7) Using tongs, remove jars and place on a towel to cool.
8) Once the seals have set, tighten the rings.
9) Store in a cool dark place and let age for at least 2 weeks before use.
Refrigerate after opening.
Even if you feel the temptation to try the sauce before it ages, DON'T! Recipe courtesy of Emeril Lagasse from "Louisiana Real and Rustic"https://www.cookingbites.com/threads/bbq-shrimp.11594/
Ingredients
2 Tbsp olive oil
6 Cups coarsely chopped onions
4 Jalapenos, with stems seeds, chopped (3/4 cup)
2 Tbsp minced garlic
2 tsp freshly ground black pepper
4 cans (2 ounces each) anchovy fillets
1/2 tsp whole cloves
2 Tbsp Kosher salt
2 Whole medium lemons, skin and pith removed
4 Cups dark corn syrup
2 Cups Steen's 100% pure cane syrup or golden syrup
2 quarts distilled white vinegar
4 Cups water
3/4 pound fresh horseradish, peeled and grated (about 3 cups)
Directions
1) Combine the oil, onions and jalapenos in a large, heavy stockpot over high heat. Saute 2 to 3 minutes, or until slightly softened.
2) Add garlic, pepper, anchovy, cloves, salt, lemons, corn syrup, cane syrup, horseradish and bring to a boil.
3) Reduce heat and simmer, stirring occasionally for about 6 hours, or until liquid barely coasts a wooden spoon.
4) Strain into another pot.
5) Spoon the strained sauce into 3 sterilized pint jars to within 1/2 inch of the top.
6) Wipe the rims with a damp clean towel and fit with a sterilized lid. Tightly screw on a ring and place jars in a hot water bath for 15 minutes.
7) Using tongs, remove jars and place on a towel to cool.
8) Once the seals have set, tighten the rings.
9) Store in a cool dark place and let age for at least 2 weeks before use.
Refrigerate after opening.
