braai.co.za

Monkey gland sauce

Name: Monkey gland sauce
Total time: 25 min
Yield: 500 ml
Cuisine: South African
Ingredients: 2 tbsp butter; 1 onion, finely chopped; 2 cloves garlic; 250 ml tomato sauce; 125 ml fruit chutney; 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 2 tbsp brown vinegar; 2 tbsp brown sugar; 1 tsp mustard powder; Pinch of chilli

The great South African steakhouse sauce — sweet, tangy, faintly mysterious, and containing neither monkeys nor glands. A braai.co.za page since 2010; still the best thing that can happen to a steak that's already had the best thing happen to it.

Fire's edge or stovetop Makes ±500 ml 25 minutes

Ingredients

2 tbsp butter or oil
1 onion, finely chopped
2 cloves garlic, crushed
250 ml tomato sauce
125 ml fruit chutney
2 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp brown vinegar
2 tbsp brown sugar
1 tsp mustard powder, pinch of chilli

Method

Soften the onion in butter at the edge of the fire; add the garlic for the last minute.
Stir in everything else with a splash of water.
Simmer lazily for 15–20 minutes until glossy and spoon-coating, stirring now and then.
Spoon over steak, burgers or wors. Refuses to explain its name; store a week in the fridge.

Engineer's view

Read left to right: ingredients merge into steps, steps merge into supper.

Ingredient	Process →
Butter 2 tbsp	Soften onion; garlic last minute	Simmer 15–20 min → glossy → over steak, burgers or wors
Onion 1, fine
Garlic 2 cloves
Tomato sauce 250 ml	Stir in with a splash of water
Chutney 125 ml
Worcestershire 2 tbsp
Soy sauce 1 tbsp
Brown vinegar 2 tbsp
Brown sugar 2 tbsp
Mustard & chilli

Which fire? Hold your palm at grid height and count: 4 seconds is hot, 6–8 medium, 10+ gentle. The full fire-craft lives in the Fire & Wood guide.

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