Ingredients for Monkey Gland Sauce
- Onion
- Garlic Cloves
- Fresh Ginger
- 2 tablespoons vegetable oil
- Chutney
- Tomato Puree
- Soy Sauce
- Prepared Mustard
- 1/4 cup Worcestershire sauce
- Ketchup
- Port Wine
- Chicken Broth
- Red Wine
- Salt to taste
- 1/2 teaspoon ground black pepper, plus more to taste
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How to Make Monkey Gland Sauce
- Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 tablespoon grated fresh ginger. Cook until onions are translucent, about 5 minutes.
- Stir in 1/2 cup tomato paste, 1/4 cup Worcestershire sauce, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1/2 teaspoon ground black pepper, 1/4 teaspoon cayenne pepper (optional), and 1/2 cup beef broth.
- Bring the mixture to a simmer, then reduce heat to low. Cook for 7-10 minutes, stirring frequently, until slightly thickened.
- Remove from heat and taste. Adjust seasoning by adding up to 1/2 teaspoon of sugar, salt, and freshly ground black pepper to your preference.
- Serve hot or cold as a delicious accompaniment to grilled or roasted beef. Store leftovers in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
52g
Fat
11g
Carbs
8g
