Monkey gland sauce

Monkey gland sauce is a condiment originating from South Africa. Despite its name, the sauce does not involve the use of any primate components. Instead, it is made up of a blend of fruit and spices, typically including onions, garlic, ginger, chutney, soy sauce, and Worcestershire sauce. The sauce is often used as a topping for steaks, hamburgers, and other grilled meats.

History

The origins of Monkey gland sauce are traced back to the early 20th century in South Africa. The sauce was reportedly created by the chef of the Savoy Hotel in London, who was a Frenchman named François Latry. He supposedly named the sauce after a controversial medical treatment of the time, which involved the use of monkey glands to rejuvenate the human body.

Preparation and Use

Monkey gland sauce is typically prepared by sautéing onions, garlic, and ginger until they are soft. Then, chutney, soy sauce, and Worcestershire sauce are added and the mixture is simmered until it thickens. The sauce is then cooled and can be stored in a refrigerator for up to a week.

In South Africa, Monkey gland sauce is a popular condiment for steaks and hamburgers. It is also used as a marinade for meats before they are grilled. The sweet and tangy flavor of the sauce complements the savory taste of the meat.

Variations

There are many variations of Monkey gland sauce, with some recipes including additional ingredients such as tomato ketchup, mustard, wine, or vinegar. Some versions also include fruit, such as apricots or peaches, to add a sweet flavor to the sauce.

See Also

• List of sauces
• South African cuisine
• Steak sauce