This worcestershire sauce recipe tastes better than the commercial brand you buy at the store. You know what that means?
Outstanding flavor in roasts, dips and anything you would use this in. Homemade never tasted so good.
HOMEMADE WORCESTERSHIRE SAUCE FROM SCRATCH
2 TBS olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 TBS minced garlic
2 tsp freshly ground black pepper
1/2 tsp cloves
2 TBS coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups homemade pure maple syrup
8 cups white vinegar
3 cups fresh horseradish, peeled and grated
In a stock pot over high heat, combine olive oil, onions, jalapenos and sauté until soft; about 4 minutes. Add the remaining ingredients with 4 cups of water; bring to a boil.
Reduce heat and simmer, stirring occasionally, until the mixture
barely coats a wooden spoon; about 6 hours. Strain through a fine mesh
strainer and let cool to room temperature. Use immediately or keep
refrigerated indefinitely. Makes 3 pints.
This makes a great gift too.
2 large chicken breasts
1 lb spaghetti, brake into pieces
1/2 lb Velveeta cheese, grated
1/2 cup sliced mushrooms
2 TBS sherry wine
1 tsp homemade worcestershire sauce.
1/2 cup homemade unsalted butter
3 TBS flour
1 whole small onion, peeled
3 celery stalks, chopped
PREHEAT oven to 350 degrees. Grease a 9x13 pan.
Parboil chicken* in salted water with the whole onion and chopped celery. After 15 to 20 minutes, remove the onion and keep the liquid. Skin chicken and slice thin. Parboil spaghetti** in salted water. Rinse in cold water and remove the fat from the chicken broth.
1/2 cup butter
4 TBS flour
4 to 5 cups broth (from parboiling chicken)
Melt the butter in a saucepan and add the flour. Mix together and slowly whisk in the broth to make a heavy sauce. Add worcestershire sauce, mushrooms and half of the grated cheese.
Place a layer of parboiled spaghetti (drained) in a 9x13 inch pan. Then a layer of chicken, then a layer of cheese sauce. Alternate layers, with cheese being the final layer on top. Sprinkle with paprika (optional). Bake for 15 minutes or until cheese is melted.
*Parboiling is similar to boiling, but done at a simmer (rather
than a full boil). Bring salted water to a boil and add chicken
breasts. Lower heat and simmer for fifteen to twenty minutes. This
takes a big chunk out of the cooking process. For a quick easy dinner
recipe tip - do this to chicken before you grill it.
**Parboiling pasta is the same thing. Bring a large pot of salted water to a boil and add the pasta. Once the pasta "wilts" and water comes to another boil - it's ready. Drain.
You can use these methods in any easy casserole recipe or dish. Parboil pasta in the morning (before the afternoon heat) and toss lightly with oil. Refrigerate in resealable bag. Boil for a couple minutes before you need it and it's ready for the recipe.
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