Monkey Gland Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 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.