Emeril's Worcestershire Sauce

Original Recipe for Worcestershire Sauce?
A cask of pickles was made from 160 lbs shallots, 80 lbs garlic, and 24 gal vinegar.
The vinegar for the pickle is made by adding 1 gallon of acetic acid to
24 gallons of vinegar F. so acidity = 6.12%.

The label on bottles of Lea and Perrins Worcestershire Sauce lists the ingredients, in this order: vinegar, molasses, sugar (or High Fructose Corn Syrup in the US), anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavorings, chili pepper extract. The label also mentions that it is "aged in wooden casks." But the precise contents and their ratios of this tangy condiment have remained a mystery.

Brian Keogh, a former Lea and Perrins accountant, found a recipe for Lea and Perrins Worcestershire Sauce in notes dating from the mid-1800s that were dumped in a skip (English-type dumpster) by the sauce factory. They were neatly written in sepia ink in two leather-bound folios. A sticker in one of the recipe books confirms it was purchased from a stationer's at 61 Broad Street, Worcester, next door to the original Lea and Perrins shop at No 63. Developed by John Wheeley Lea and William Perrins, Worcestershire Sauce was an instant success when it went on sale in 1838. Pictured is purportedly the original recipe from these books.

Taste of Lea and Perrins Worcestershire Sauce - there is a definite heat from peppers. I don't think I ever tasted this alone before and I was surprised at the flavor. A touch of sweetness, a touch of bitter.

This is Emeril's take on Worcestershire Sauce:

2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped (3/4 cup)
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 percent Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Saute 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.

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.

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.

Makes 3 pints