Sauces > Meat Sauces > Monkey Gland Sauce

Sweet and Sour Monkey Gland Sauce Recipe

Ingredients with Measurements:
- 1 cup tomato sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup apricot jam
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Whisk

Step-by-step instructions:
1. In a large saucepan, combine tomato sauce, Worcestershire sauce, brown sugar, white vinegar, soy sauce, and apricot jam.
2. Whisk until all ingredients are well combined.
3. Add garlic powder, onion powder, ground ginger, cayenne pepper, salt, and pepper.
4. Whisk again until all ingredients are well combined.
5. Place the saucepan over medium heat and bring the mixture to a boil.
6. Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
7. Remove from heat and let the sauce cool down before serving.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce

Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 15g
Protein: 1g
Sodium: 500mg

Substitutions for ingredients:
- Instead of apricot jam, you can use peach or pineapple jam.
- If you don't have garlic powder and onion powder, you can use fresh garlic and onion, finely chopped.
- If you don't have cayenne pepper, you can use red pepper flakes.

Variations:
- For a spicier sauce, add more cayenne pepper or red pepper flakes.
- For a milder sauce, reduce the amount of cayenne pepper or omit it altogether.
- You can add chopped fresh herbs such as cilantro or parsley for added flavor.

Tips and tricks:
- Make sure to whisk the sauce well to ensure all ingredients are well combined.
- Taste the sauce as you go and adjust the seasoning as needed.
- Let the sauce cool down before serving to allow the flavors to meld together.

Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.

Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside your favorite dish.

Garnishes:
Garnish with chopped fresh herbs such as cilantro or parsley.

Pairings:
This sauce pairs well with chicken, pork, or beef dishes.

Suggested side dishes:
Serve with steamed vegetables or rice.

Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
Make sure to store the sauce in an airtight container in the refrigerator and discard any leftovers after 2 weeks.

Food history:
Monkey gland sauce is a popular South African condiment that was first created in the 1950s. Despite its name, the sauce does not contain any monkey glands.

Flavor profiles:
This sauce is sweet, tangy, and slightly spicy.

Serving suggestions:
Serve the sauce alongside grilled or roasted meats for added flavor.

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Taste: Tangy, Sweet, Sour, Spicy