The color of this sauce is a dark chocolate brown and the flavor not only outstanding on meat but promotes the meat’s flavor marriage to big red wines. I use an immersion blender to proce
ss the sauce until
very fine. If the destination includes small-necked bottles, you may want to
consider a course strainer to remove any large bits, which may impede the pour
ability. I think the exercise of making a sauce like this is a good one for any
chef who may need more faith in their abilities. Achieving this sauce may seem
almost magical. Originally, I was intending to mimic A1 Sauce, which is very
good. Now, I much prefer this one as it spicier.
If making a hot and mild version, consider doubling the recipe and split the sauce before adding all of the hot pepper. The sauce is so good that it goes quickly so consider doubling the recipe.
1 Chopped onion
2 Tablespoons of olive oil
1 Small can tomato paste
Start with 1 cup of water (add more and sauce cooks and to adjust thickness)
2/3 Cup orange juice
1 Teaspoon Kitchen Bouquet browning sauce
1/8 Cup red wine vinegar
½ Cup brown sugar
1/3 Cup sugar or enough to correct the sweetness
½ Teaspoon of ground ginger to start (adjust to taste)
1/8 Cup lime juice (juice from two limes)
1/8 Teaspoon of ground cloves
1/8 Teaspoon of ground coriander seeds
½ Teaspoon of ground mustard
1½ Cup raisins
½ Cup orange honey
2 Cloves crushed chopped garlic
6-7 Tablespoons of tamarind paste1
1 Tablespoon ground orange rind
White pepper, black and red pepper to taste
Pinch of thyme
Salt to taste
Sauté 1 chopped onion in 2 tablespoons of olive oil. Cook until onion is translucent. Add ginger and garlic. Cook 1 minute then combine tomato paste, raisins, tamarind paste, lime juice, vinegar, honey and water. Cook down, adding water as nece
ssary, until well blended, about a half an hour. Using
a hand-held post blender, blend all the ingredients finely. Add water as necessary to thin the sauce as
it thickens at this stage. Add all other ingredients and cook another 10-15 minutes.
Taste for seasoning and adjust salt, sugar, vinegar levels as nece ssary. When cool, pour the sauce into canning jars,
tightly fit the lids, and sterilize the sealed jars in boiling water for an
hour. The sauce is now ready for
long-term storage. The flavor will
deepen and further develop with age.
1. The paste of the tamarind in 1 pound blocks can be found in Asian markets offering Thai ingredients. Alternatively, use fresh tamarind pods, discard the outer pods, filaments, and seed pods. Softening these by boiling them in a bit of hot water which makes the paste easier to work with.