Relax, it's not a gland! There are many stories about the origin of this South African sauce, too long to relate here. It's a BBQ-type sauce, eaten with steaks or roast beef! On Zaar there have been several puzzled questions and hearty laughs when this sauce is mentioned, so it's high time Zaar had at least one variation of Monkey Gland in its repertoire! In almost every steakhouse in South Africa you can request Monkey Gland sauce with your grilled steak ...
- 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
- black pepper
- 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.