Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930s, [1] becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in colour. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes. [1]
The main components of monkey gland sauce are chutney and tomato sauce – which result in a sweet mixture. Then an addition of onions, vinegar, garlic and Worcestershire sauce, give it a savoury-sweet flavour [2]
Despite its name, the sauce does not contain any monkey glands.
There are various theories on the origins of the sauce but the most likely is that it originated with French chefs at the old Carlton Hotel in Johannesburg. [3] South African diners added sauces such as chutney, tomato sauce, and Worcester sauce to the French dishes before eating it. Thus, the disgruntled chefs combined all the condiments to create a sauce which they named monkey gland sauce. There was speculation at the time that monkey glands could slow down ageing. [4]
A more outlandish theory is that it was named after Russian-born French scientist, Dr Serge Abrahamovitch Voronoff, who was a regular visitor at the Savoy hotel in London. One of his medical experiments involved grafting monkey testicle tissue onto impotent men as a cure. The hotel renamed his favourite steak dish the "monkey gland steak" when he became famous. Then an ex-Savoy waiter brought it over to South Africa in the 1930s. [3]
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Tartar sauce is a condiment made of mayonnaise, chopped pickles and relish, caper, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari.
Ketchup or catsup is a table condiment with a sweet and sour flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.
A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
Fry sauce is a condiment often served with French fries or tostones in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Historically, the Argentinian salsa golf is most likely the first ketchup and mayonnaise sauce, having been invented in the 1920s by Luis Leloir.
Salsa encompasses a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature.
Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Branston is an English food brand best known for the original Branston Pickle, a jarred pickled chutney first made in 1922 in the village of Branston near Burton upon Trent, Staffordshire by Crosse & Blackwell. The Branston factory proved to be uneconomical, and production was moved to Crosse & Blackwell subsidiary, E Lazenby & Sons in Bermondsey, London, where it invested in new buildings in 1924 and 1926, which remained in use until 1969.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Chili sauce and chili paste are condiments prepared with chili peppers.
Barbecue sauce is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.
Marinarasauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as alla marinara in Italy, where it is typically made with tomatoes, basil, olive oil, garlic and oregano, but also sometimes olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak, fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.