3 ounce fresh horseradish, peeled and chopped rough (about 3/4 cup)
1 large onion (about 1/2 lb.), chopped
1 teaspoon olive oil
1 teaspoon seeded and chopped jalapeño
3 tablespoon roughly chopped garlic
1/2 teaspoon black pepper
1 oz anchovies (about 1/4 cup)
pinch ground cloves
1-1/2 teaspoon salt
1 tablespoon lemon juice
1 cup water
1 cup worcestershire sauce
1/2 cup molasses
1/4 cup honey
1 cup white wine vinegar
In a large stockpot, sauté the horseradish and onion in the olive oil over medium high heat for 4 to 6 minutes, or until all ingredients begin to caramelize. Add the remaining ingredients and simmer for 1 to 1-1/2 hours, or until flavors meld. Strain and cool the sauce. The enhanced worcestershire sauce keeps well in the refrigerator for at least 6 months.
Makes 4 cups.