Just in case anyone cares what I'm doing tonite:

Four or five times a year I make my own Worcestershire sauce....
not because I eschew Lea & Perrins, but because years ago I got 
the recipe from Commander's Palace and find it somehow personally  
satisfying.  Actually the preparation is as good as the taste -  
actually buying Lea & Perrins is easier and just as good, but 
like watching someone else have sex, less satisfying....

The aroma infuses the entire house, and in the winter this is  
particularly satisfying.  Memorial Day is probably the last day 
of the year I want this much heat in the kitchen for a while, 
and also about the last time I can easily find fresh horseradish, 
although you can substitute prepared if you have to, so that's 
what's on the stove tonight, reducing.

FWIW, if anyone every wants to go to the effort, here's the  
Commander's Palace recipe, although it should be known, 
I vary this a bit now and then:

My Own Worcestershire sauce
Printer version of this recipe

Olive oil (a splash - call it 1 tbsp or a little more -
 just enough to saute the  veggies is all)

1/2 lb fresh horseradish, peeled & chopped
2 medium onions or 4 medium shallots, diced
2-4 jalapenos, depending on size, seeded & diced
1/2 dozen or so garlic cloves, peeled & chopped/minced
~ 1/2 to 1 tsp fresh coarse ground black pepper
2 cups water
4 cups vinegar (use 1/2 malt vinegar if'n you got it)
1 cup molasses
2 cups dark corn syrup
about a dozen anchovies, chopped up
10-15 whole cloves
salt - not much, say a tbsp or less
1 whole lemom, peeled and quartered
1 tbsp tamarind, if you can find it

Saute horseradish, onion, peppers & garlic in oil
Then add the black pepper, water, vinegar, molasses & syrup
Then the anchovies, cloves, etc - the rest of the stuff
Mix and bring to a boil.

Simmer until reduced enough that it just coats the spoon, then strain
and reduce by about 1/2 over low-medium heat.  It thickens on cooling,
thin w/vinegar or wine when using to cook if it's too thick.

You can keep it in a jar in the fridge for 2-3 months.

- enjoy -
Andrew
From: Andrew H. Auld
Date: Fri, 25 May 2007 
Subject: [Anglican] Recipe: Worcestershire sauce