Monkey Gland Sauce
by Guest Author
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.
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