Tamarind and Balsamic Sauce

2012-09-15
  • Yield : 4 to 6 cups
  • Prep Time : 40m
  • Cook Time : 35m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 4 cups boiling water
  • 1 (14-ounce) brick tamarind pulp
  • 1 1/4 cups balsamic vinegar
  • 1 pound shallots, sliced
  • 1 cup Demerara sugar
  • 2 garlic cloves, crushed
  • Salt and freshly ground pepper

Method

Step 1

In a bowl, pour water over tamarind and let sit for 10 minutes to hydrate, then mix well and strain pulp, leaving seeds, creating tamarind juice.

Step 2

In a saucepan, bring tamarind juice, balsamic vinegar, shallots, sugar, and garlic to a simmer and reduce to thicken to nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate

Leave a Reply

Your email address will not be published. Required fields are marked *