Monkey Gland Sauce
photo by Jostlori
- Ready In:
2 1/2 cups
- 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.
Have wanted to make this sauce since I first heard of it. Had Mrs. Ball's sent from SA to my home in Siberia just to make this recipe. Turned out great, though I used sweet Georgian wine instead of the Port and Muscadel. Paired with Suya (Nigerian BBQ w/peanuts) and it worked great! Thanks for the recipe!
Loved it!. I used homemade apple chutney which is a little spicy, and since I did not have port wine I used all red-We used it for dipping fried chicken tenders. I think the best part was when my DH asked what it was after he had tasted it and his next bite was "mid-air". I said "Monkey Gland Sauce" and he froze. After a good giggle I explained the name-I got a few odd looks but he really liked it as much as I did. A keeper for sure!
Uh, I must admit I only chose this recipe for a Cookathon due to it's unusual name! What a lovely surprise!!! Followed the recipe exactly as written, except I very finely minced the ginger instead of grating it - as I really like the taste of ginger and wanted a bit of that texture. We don't eat much beef, and when I do I want to taste it - so I'm not very fond of sauces on steak. However, this sauce makes a believer out of me. So delicious, and so easy to make with ingredients we always have around the house. This does make a lot, so next time I will reduce to half a recipe for just the two of us and will still have plenty left over to enjoy for a few days! Thanks for posting, Zurie! I really enjoyed researching the origins of this sauce on the web and look forward to serving this to company to see the looks on their faces when they ask what it is!!!
RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).