Tuesday, February 07th 2012

Monkeygland Sauce Recipe

2 large onions, minced
3 cloves garlic, thinly sliced
2 tablespoons Olive oil
1/2 cup water
2 tablespoons prepared mustard
2 tablespoons worcestershire sauce
3 tablespoons port wine
1 tablespoon red wite
2 teaspoons soy sauce
1/2 cup pureed tomatoes
1/4 cup ketchup
1/2 cup apricot chutney or preserves
1 teaspoon grated fresh ginger

Saute onions and garlic in olive oil over medium heat until soft and translucent. Drizzle a little extra oil if mix becomes too dry before ready.

Add remaning ingredients and simmer on low heat for 30 minutes or until desired consistency. Serve with barbecue meats or as a hamburger condiment.