Ingredients
-
1
-
4
-
1
-
3 - 4
-
1/2
-
1/2
-
1
-
2
-
2
-
3
-
5
-
1/3
-
2
-
-
Directions
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 , Added 2 tsp of fresh chopped chilly and 2 tbs of lime juice – Exotic!!!, 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 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!
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Steps
|
1
Done
|
Fry the Onions, Garlic and Ginger in the Oil Until the Onions Are Translucent. |
|
2
Done
|
Add the Rest of the Ingredients and Let Cook Over Fairly High Heat For About 7 - 10 Minutes, Stirring Often. |
|
3
Done
|
Taste For Seasoning: You Might Want to Add 1/2 Teaspoon Sugar, Enough Salt, and Freshly Ground Black Pepper to Taste. |
|
4
Done
|
Can Be Served Hot or Cold With Any Roasted or Grilled Beef. |
|
5
Done
|
the Sauce Will Last 2 Weeks in the Fridge and Can Be Frozen. |
