-
Prep time
10 minutes
-
Cook time
45 minutes
-
Serves
2 cups
Author Notes
I first tried this at a knife skills class at a Sur la Table store. The instructor had made it to enjoy instead of ketchup with our homemade French fries. It is bright and tart and has a fresher flavor than Lea & Perrins famous sauce.
This will keep, covered in the refrigerator, for 2-3 weeks.
I love it on steak or pork tenderloin. —ageekymom
Ingredients
-
2 tablespoons
EVOO
-
2 tablespoons
Unsalted Butter
-
1/2 cup
Thinly sliced shallots
-
15 ounces
Canned diced tomatoes
-
1/3 cup
Fish sauce
-
1/4 cup
Malt vinegar
-
1/4 cup
Tamarind concentrate
-
2 tablespoons
Chile powder
-
2 tablespoons
Minced garlic
-
1 tablespoon
Minced ginger
-
2 teaspoons
Anchovy paste
-
1/4 teaspoon
Ground cloves
-
1/4 teaspoon
Ground cardamom
-
Honey to taste.
Directions
-
Place a medium saucepan over medium-low and add oil & butter. When butterfoams, add shallots and cook, stirring occasionally, until golden brown, about 12-15 minutes.
-
Add remaining ingredients except the honey, stirring well to combine. Reduce heat to low and simmer, stirring occasionally, until mixture is very thick, about 25-30 minutes. If mixture becomes too dry, add water by the tablespoonful until desired moistness.
-
Remove sauce from heat and allow to cool to room temperature. Taste and stir in honey as desired.
See what other Food52ers are saying.