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Here is price-buster-blogger Sue Green’s (Sous Chef) budget-beater Monkey gland sauce. It’s an extremely popular and versatile sauce and much easier to make than you’d imagine! And is a whole lot cheaper than commercially-made sauces, not to mention much nicer!

Monkey Gland Sauce


  • 1 small onion, finely chopped
  • olive oil
  • 1 crushed clove of garlic
  • 65 ml prepared beef or vegetable stock
  • 15 ml vinegar
  • 65 ml brown sugar
  • 5 ml Tabasco sauce
  • 65 ml Worcester sauce
  • 125 ml tomato sauce
  • 125 ml chutney
  • 1 large tomato, skinned and diced

Chef's hint: You can double the quantities if you require more sauce.


Fry the onion in a little olive oil until tender, then add the rest of the ingredients and simmer for 30 minutes.

Now you can puree it with your stick blender or leave it chunky.

Pour hot into a sterilized jar and cool before sealing. Use as required but keep refrigerated.

Yields 500 ml sauce