Monkey Gland SauceSteven Raichlen
Monkey Gland Sauce
- Yield: Makes 1-1/4 cups
- 1 cup fruit chutney
- 1 cup dry red wine
- 2 tablespoons salted butter
- 1 teaspoon Tabasco, or your favorite hot sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon liquid smoke
- Coarse salt
Step 1: Combine all the ingredients in a heavy nonreactive saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until the chutney dissolves, stirring often, 5 to 10 minutes.
Step 2: For a chunky sauce, serve as is. For a smooth sauce, puree in a food processor or blender. Use right away or transfer to a jar, cover, and refrigerate.