Sauces

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Les’ Worcestershire Sauce

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​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 kosher salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated 


Combine the oil, onions and jalapenos in a large stockpot over a 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. 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. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer instructions.

Yield:  about 10 cups


​Les Kincaid's

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