Monkey Gland Sauce

Name: Monkey Gland Sauce
Ingredients: 1 large onion, finely chopped; 4 garlic cloves, chopped and crushed; 1 tablespoon fresh ginger, grated; 3 -4 tablespoons oil; 1/2 cup chutney (fruity); 1/2 cup tomato puree; 1 tablespoon soy sauce; 2 tablespoons mild prepared mustard; 2 tablespoons Worcestershire sauce; 3 tablespoons ketchup; 5 tablespoons port wine or 5 tablespoons muscadel wine; 1/3 cup chicken broth (chicken stock or meat stock); 2 tablespoons red wine; salt; black pepper

15 ingredients

5 steps

Ingredients

1 large onion, finely chopped
4 garlic cloves, chopped and crushed
1 tablespoon fresh ginger, grated
3 -4 tablespoons oil
1/2 cup chutney (fruity)
1/2 cup tomato puree
1 tablespoon soy sauce
2 tablespoons mild prepared mustard
2 tablespoons Worcestershire sauce
3 tablespoons ketchup
5 tablespoons port wine or 5 tablespoons muscadel wine
1/3 cup chicken broth (chicken stock or meat stock)
2 tablespoons red wine
salt
black pepper

Directions

1

Fry the onions, garlic and ginger in the oil until the onions are translucent.
2

Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often.
3

Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.
4

Can be served hot or cold with any roasted or grilled beef.
5

The sauce will last 2 weeks in the fridge and can be frozen.