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Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.

Source: The Martha Stewart Show, Episode 4055
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  • kitten3210
    11 JAN, 2009
    What a horrid smell! I would recommend making this ONLY when you can open the windows/doors in your home. Definitely not during the winter when your windows are closed. I personally did not care for the taste, however feel it is most likely due to the pungent smell I had to endure for 6 hours. I did package it up as a gift however n n n n n n hopefully my recipients will enjoy it!
    Reply
  • occasionalbaker
    5 JAN, 2009
    made this for gifts - 12 x 4oz ball jars. rave reviews from various recipients - in all, it was used as a texas style dipping sauce for prime rib, marinade for chicken, in fajitas and as an accompaniment to tenderloin per the original recipe! Can't wait to use it in burgers!
    Reply
  • MS112623440
    28 DEC, 2008
    I thought this was yuk when I first made it but within a couple of days the flavors blended and it was a hit at Christmas dinner. I had 3 families ask me for the recipe!
    Reply
  • knatxmb
    22 DEC, 2008
    Oh, for the love of God! What a terrible nasty funky smell and for six long hours of simmering. Come on! there is no way anybody thinks this is good! Martha and Emril, two people that I think very highly of, you've really let us down on this one. $30 worth of ingredients and six hours of nasty funky anchovie smell all to end up with concentrated nasty. DANG!
    Reply
  • Bluefishy
    22 DEC, 2008
    I made it last night w/ rice syrup and molasses instead of corn syrup. It's pretty good, although I wish I'd used half the amount of anchovies. It has a fishy funk to it.
    Reply
  • Bluefishy
    22 DEC, 2008
    I made it last night w/ syrup and molasses instead of corn syrup. It's pretty good, although I would have probably used half the amount of anchovies. It's got a fishy funk to it.
    Reply
  • nachtigall
    20 DEC, 2008
    Mine turned out thinner than the sauce appeared on the show. Perhaps I should have simmered it longer or at a higher temperature?
    Reply
  • nachtigall
    20 DEC, 2008
    Mine turned out thinner than the sauce appeared on the show. Perhaps I should have simmered it longer or at a higher temperature?
    Reply
  • nachtigall
    20 DEC, 2008
    Mine turned out thinner than the sauce appeared on the show. Perhaps I should have simmered it longer or at a higher temperature?
    Reply
  • MS11639688
    17 DEC, 2008
    Can we please not use CORN SYRUP. Martha this stuff isn;'t good for us. Give us a substitute... How about Molasses w/honey??? K
    Reply

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