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Monkey gland barbecue sauce

This a variation on the monkey gland sauce used in the Monkey Gland Barbecue Steak recipe in the recipe section. Use either for exceptional results. And relax - if you've arrived directly at this page, and not read this message elsewhere on the site, this recipe has nothing to do with monkey glands. It's simply a traditional South African recipe, widely available throughout the country. And if you're wondering, the monkeys are still safe.

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Try this delicious Monkey Gland BBQ sauce

Makes 2 1/2 cups sauce

INGREDIENTS:

	1 large onion, finely chopped
	4 garlic cloves, chopped and crushed
	1 tablespoon fresh ginger, grated
	4 tablespoons olive oil
	1/2 cup chutney or chili sauce
	1/2 cup tomato puree
	1 tablespoon soy sauce
	2 tablespoons good quality prepared mustard
	2 tablespoons Worcestershire sauce
	3 tablespoons ketchup
	1/2 cup Muscat wine
	1/3 cup chicken stock
	2 tablespoons red wine
	Salt and pepper to taste

PREPARATION:

	Fry the onions, garlic and ginger in the oil until the onions are translucent.
	Add the rest of the ingredients and simmer over medium-high flame for about 7 - 10 minutes, stirring often.
	Taste and adjust seasoning
	Can be served hot or cold. Great with any roasted or grilled beef

Store the sauce in an airtight food saver container such as a canning jar or a ziplock storage bag. It can be stored for two weeks in the refrigerator or frozen.

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