Monkey Gland Sauce

"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 ..."
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
2 1/2 cups




  • 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.

Questions & Replies

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  1. david777farquharson
    Can I print this recipe?


  1. Sean Q.
    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!
  2. Paka1931
    Interesting, flavorful and better the next day! Served it with beef patties and white rice. thanks
  3. Cheryl M.
    I am South African - this is a divine recipe !! Just made it for our grilled rump steak tonight. I did not have red wine but used 3tbsp of rice wine instead and Mrs Ball's chutney (of course !) It is lovely - the best that I have ever tasted in my life. Big Thanks
  4. Diana Adcock
    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!
  5. Jostlori
    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!!!


  1. Corrie B.
    Added 2 tsp of fresh chopped chilly and 2 tbs of lime juice - Exotic!!!


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).
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