Monkey Gland Sauce
Monkey Gland Sauce. Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup tomato ketchup
- ¼ cup chutney (like Mrs. Ball’s)
- 2–3 tbsp Worcestershire sauce
- 1–2 tbsp soy sauce
- 1 tsp mustard (optional)
- 2 tbsp apricot jam or peach preserves
- ¼ cup orange juice (or apple juice)
- 1 tbsp vinegar (white or apple cider)
- 1 pinch of black pepper
- 1 pinch of chili flakes (optional)
- 1 tbsp oil
Instructions
- Heat oil in a small saucepan over medium heat. Sauté onion and garlic until soft and translucent (3–5 minutes).
- Add ketchup, chutney, Worcestershire sauce, soy sauce, and mustard. Stir to combine.
- Stir in apricot jam and orange juice until the jam dissolves.
- Add vinegar, black pepper, and chili flakes (if using). Simmer gently for 5–10 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust sweetness or tanginess with more jam, chutney, or vinegar if needed.
- Serve warm over grilled steaks, burgers, or keep in a jar in the fridge for up to 2 weeks.
