Homemade Monkey Gland Sauce
This quintessential South African sauce is perfect on burgers, steaks and even fries!
- Yields: 1 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
olive oil for frying
2 garlic cloves, finely chopped
1 Tbsp (15 ml) chopped ginger
1 C (250 ml) tomato sauce
1 C (250 ml) chutney
¼ C (60 ml) Worcestershire sauce
¼ C (60 ml) water
3 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) Soy sauce
1 Tbsp (15 ml) Tabasco™ sauce
salt and pepper
Add a splash of oil to a medium size pot and set it over medium heat.
Add the onion and saute for 5 minutes until it begins to soften. Add the garlic and ginger and fry for 2 minutes until fragrant. Add the rest of the ingredients and bring to a boil. Once it has come to a boil, reduce the heat and simmer for 20 minutes until thickened.
Use immediately as a sauce for steak or chops or allow to cool completely and then store in an sterilised, airtight glass jar in the fridge for up to 2 weeks.