Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened.
2. Add the paprika, ginger, cumin, thyme, salt, and black pepper to the saucepan and cook for 1 minute, stirring constantly.
3. Add the ketchup, Worcestershire sauce, orange juice, soy sauce, brown sugar, red wine vinegar, and Dijon mustard to the saucepan and stir to combine.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir to combine.
5. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6. Remove the sauce from the heat and let it cool for a few minutes.
7. Transfer the sauce to a blender or food processor and blend until smooth.
8. Return the sauce to the saucepan and heat over low heat until warmed through.
20 minutes
Temperature: Low heat
Serving size: 1 cup
Nutritional information:
- Calories: 120
- Fat: 2g
- Carbohydrates: 25g
- Protein: 2g
- Sodium: 1050mg
- Sugar: 20g
Substitutions for ingredients:
- Olive oil: vegetable oil or canola oil
- Onion: shallot or leek
- Garlic: garlic powder
- Paprika: smoked paprika or chili powder
- Ground ginger: fresh ginger
- Ground cumin: ground coriander or chili powder
- Dried thyme: dried oregano or basil
- Ketchup: tomato sauce or tomato paste
- Worcestershire sauce: soy sauce or fish sauce
- Orange juice: pineapple juice or apple juice
- Soy sauce: tamari or coconut aminos
- Brown sugar: honey or maple syrup
- Red wine vinegar: white wine vinegar or apple cider vinegar
- Dijon mustard: yellow mustard or whole grain mustard
- Cornstarch: arrowroot powder or potato starch
Variations:
- Spicy Monkey Gland Sauce: add 1-2 teaspoons of hot sauce or chili flakes to the saucepan.
- Smoky Monkey Gland Sauce: substitute smoked paprika for the regular paprika.
- Tangy Monkey Gland Sauce: add 1-2 tablespoons of lemon juice or lime juice to the saucepan.
Tips and tricks:
- Make a double batch of the sauce and store it in an airtight container in the refrigerator for up to 1 week.
- Use the sauce as a marinade for chicken, beef, or pork.
- Serve the sauce as a dipping sauce for fries or onion rings.
- Add the sauce to stir-fries or rice bowls for extra flavor.
Storage instructions: Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions: Heat the sauce in a saucepan over low heat until warmed through.
Presentation ideas: Serve the sauce in a small bowl or ramekin.
Garnishes: Chopped fresh parsley or cilantro.
Pairings: Grilled chicken, steak, or pork chops.
Suggested side dishes: Roasted vegetables, mashed potatoes, or rice.
Troubleshooting advice: If the sauce is too thick, add a little more water to thin it out. If the sauce is too thin, whisk together another tablespoon of cornstarch and water and add it to the saucepan.
Food safety advice: Make sure to cook the sauce to a temperature of at least 165°F to ensure that it is safe to eat.
Food history: Monkey Gland Sauce is a South African sauce that was popular in the 1950s. Despite its name, the sauce does not contain any monkey glands.
Flavor profiles: Sweet, tangy, and slightly spicy.
Serving suggestions: Serve the sauce on top of grilled meats or as a dipping sauce for fries or onion rings.
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Region: South African