Monkey Gland Sauce
Ingredients
- 1 large onion, finely chopped ⓘ
- 4 garlic cloves, chopped and crushed ⓘ
- 1 tablespoon fresh ginger, grated ⓘ
- 3 -4 tablespoons oil ⓘ
- 1/2 cup chutney (fruity)
- 1/2 cup tomato puree ⓘ
- 1 tablespoon soy sauce
- 2 tablespoons mild prepared mustard ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 3 tablespoons ketchup ⓘ
- 5 tablespoons port wine or 5 tablespoons muscadel wine ⓘ
- 1/3 cup chicken broth (chicken stock or meat stock) ⓘ
- 2 tablespoons red wine ⓘ
- salt ⓘ
- black pepper ⓘ
Instructions
- Fry the onions, garlic and ginger in the oil until the onions are translucent.
- Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often.
- Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.
- Can be served hot or cold with any roasted or grilled beef.
- The sauce will last 2 weeks in the fridge and can be frozen.
Nutrition & Diet Analysis (per serving)
622
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).