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Monkey Gland Sauce

A FANTASTIC SAUCE FROM SOUTH AFRICA FOR STEAK, BURGERS OR ANY MEAT, TO TURN YOUR BURGERS INTO A RESTAURANT EXPERIENCE.

By bbcgoodfood · From Open Recipes · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Monkey Gland Sauce

Serves 8

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + tomatotop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Onion + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Garlic + vinegartop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Sauce + sugartop 13% of all pairs
    Aroma overlapstrong
    Mentioned together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the tomato

How well each one fits the dish's main ingredients (onion, garlic, sauce, sugar, vinegar):

  1. Mustardbetter flavor fit
  2. Horseradishbetter flavor fit
  3. Chivebetter flavor fit
  4. Tomatothe original

Fit is the average pairing score against onion, garlic, sauce, sugar, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).