Monkey Gland Sauce

by Guest Author

Published in Recipes

This probably started life as a braai sauce and got upgraded to restaurant fare in the 70s and 80s.

2 onions and 2 cloves of garlic, finely chopped with a piece of minced ginger

Sauté this in enough oil to stop it sticking.

Then add:

cup water

2 teaspoons English mustard

2 tablespoons Worcestershire sauce

3 tablespoons of Old Brown Sherry

2 teaspoons soy sauce

cup of tomato passata

cup of Mrs Balls chutney

2 teaspoons soft brown sugar

3 tablespoons of tomato sauce (use a good quality, not thin red stuff)

Simmer it slowly and then taste! Maybe add a little more sherry, salt and pepper.

It can be stored in the fridge and keeps well for about a week