Sauce Recipes

Best Monkeygland Sauce in the World :)

Here is a recipe for the best Monkeygland Sauce. My mom always makes it for when we have steak or burgers :)

Ingredients:

3 medium onions - chopped
1 cup tomato sauce
1/4 cup Worcestershire sauce
1/4 cup vinegar (brown or white)
1/2 cup water
pinch of cayenne pepper
salt to taste
2 tbl spoon sugar
1/4 teaspoon mustard
2 tbl spoon maizena (corn starch) mixed into a little bit of water
2 tbl spoon butter

Method:

Fry the onions in the butter until translucent (clear).
Add all the ingredients except for the Maizena (corn starch) into the pot. Cook for about 2 minutes until heated through. Add the corn starch to that mixture and cook for a further 3 or so minutes until heated thick.

Now fry / bbq some steak and serve the sauce as an accompaniment to the steak :)

Hope you can make it and taste how lovely this is :) Its my favourite sauce in the whole world!!
 
samr1wp said:
haha :D


im sure theres something else lol

but will try this
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Unlikely there is anything else. Remember that at these places they use untrained cooks to prepare food so the recipes are either out of a frozen box or as simple as humanly possible...
 
DJ... said:
Unlikely there is anything else. Remember that at these places they use untrained cooks to prepare food so the recipes are either out of a frozen box or as simple as humanly possible...
Click to expand...

my aunt made a garlic sauce using steers garlic sauce as well ...it came out nice but not as good as the ocean basket one

and yeah im sure its some packet sauce like spur i think does with they mushroom sauce
 
AvatarS said:
Would need to taste it to be able to tell... But I'm willing to bet that it's essentially what I posted.
Click to expand...

its got something else that im not sure about ..now i hope they dont use wine lol ..cause they say they dont ...but from the taste it is cream, butter, salt peppercorns and the crushed garlic

but not sure if to add flour or anythng else
 
The spurs and other steakhouses don't use packet sauces - they make their sauces with a roux, but they don't quite grasp the concept of gluten and fat so they tend to cock it up a little. It isn't a trainsmash, but the last I heard, they do use their own roux-based sauces. Other grill-spots like O Hagans and The Dros buy in their sauces in packets, pre-made in the samr roux-manner, but with a ton of other added preservatives which have very bitter compounds, so they have to add a ton of salt to remove the bitterness. And this all detracts from the actual flavour of the sauces...
 
samr1wp said:
its got something else that im not sure about ..now i hope they dont use wine lol ..cause they say they dont ...but from the taste it is cream, butter, salt peppercorns and the crushed garlic

but not sure if to add flour or anythng else
Click to expand...

No need to add flour if it is a cream-based sauce. Also the restaurants tend to use long-life cream instead of fresh cream which also has a different flavour - maybe try that?

Unlikely there is anything else in a garlic sauce than the bog-standard ingredients Ava posted...
 
Or try evaporated milk instead of the cream. I've seen that being used once.
 
i tried the packet sauce and taste the same as the spur but yeah i get what you saying

and for the garlic sauce i need to try the long life cream and evaporated milk (never knew both existed) ..

just not sure how to cook mussels as yet so thats for another thread soon
 
Fry garlic in oil/butter, add lemon zest (no wine for you I assume), cream, salt, pepper, mussels, put on lid. Keep agitating the pot for 5 minutes and do not remove the lid. Your mussels are now cooked. Discard any mussels that do not open, eat the rest. It's that easy. Also, do not cook any mussels that are already open before cooking...
 
DJ... said:
Fry garlic in oil/butter, add lemon zest (no wine for you I assume), cream, salt, pepper, mussels, put on lid. Keep agitating the pot for 5 minutes and do not remove the lid. Your mussels are now cooked. Discard any mussels that do not open, eat the rest. It's that easy. Also, do not cook any mussels that are already open before cooking...
Click to expand...

and i can buy any closed mussels at the shop

what about half shell mussels ...can work as well but then i wont be sure which one is bad
 
You're in CPT are you not? Buy fresh. Frozen mussels degrade very quickly and are barely representative of their fresh counterparts. If you buy frozen, then there is no point in the shells...
 
DJ... said:
You're in CPT are you not? Buy fresh. Frozen mussels degrade very quickly and are barely representative of their fresh counterparts. If you buy frozen, then there is no point in the shells...
Click to expand...

ok yeah i must look for fresh whole mussels then

thanks bud

hopefully by this weekend or next i can try this
 
Just made the DJ cheese sauce!

Came out really well, but I'm not a fan of the underlying wine flavour! I may try it again next time with just chicken stock and possibly add some mushrooms! Took pics, will post if I have time!
 
Freaksta said:
Just made the DJ cheese sauce!

Came out really well, but I'm not a fan of the underlying wine flavour! I may try it again next time with just chicken stock and possibly add some mushrooms! Took pics, will post if I have time!
Click to expand...

Hmmm, reduce the amount of wine reduction next time then. The acidity is vital to the process and it boosts flavours incredibly. I love the slight hint of wine in the sauce. Perhaps it's your preconception about cheese sauce, that it should taste of nothing but cheese? With this recipe there are layers of flavour to the sauce itself. Initially you get a burst of acidity and slight wine, then a ton of cheese flavour.

But cooking is about experimentation, so play with the quantities a little. Are you sure you reduced the wine enough? Whatever you do, don't remove the wine as the acidic nature of it helps to prevent the splitting of the fat inherent in cheese. Another thing to ensure is that you use a strong cheese, like parmesan, as it contains less fat, more flavour and you need less of it...
 
DJ... said:
Hmmm, reduce the amount of wine reduction next time then. The acidity is vital to the process and it boosts flavours incredibly. I love the slight hint of wine in the sauce. Perhaps it's your preconception about cheese sauce, that it should taste of nothing but cheese? With this recipe there are layers of flavour to the sauce itself. Initially you get a burst of acidity and slight wine, then a ton of cheese flavour.

But cooking is about experimentation, so play with the quantities a little. Are you sure you reduced the wine enough? Whatever you do, don't remove the wine as the acidic nature of it helps to prevent the splitting of the fat inherent in cheese. Another thing to ensure is that you use a strong cheese, like parmesan, as it contains less fat, more flavour and you need less of it...
Click to expand...

Yup the wine reduced to 30ml I tested with my measuring scoop! Maybe i must try different wine next time, tbh I'm not biggest fan of wine in general! It did taste good don't get me wrong but I found the wine just abit much, cheese flavour was good, just didn't like the under current of the wine! Would adding some shrooms work?
 
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