Search for anything:

Tamarind Sauce

sauce, puerto rican, simmered

10 tamarind pods-to yield 1 cup; shelled, puréed,
or 1 cup frozen tamarind pulp; thawed
2 cups beef stock or canned beef broth
3 tablespoons granulated sugar

TO PREPARE: Bring all sauce ingredients to simmer in a medium nonreactive saucepan, stirring to break up the tamarind pulp. Simmer to blend flavors, about 3 minutes. Strain sauce through a fine sieve into a medium nonreactive bowl. Press on the pulp and seeds to release their liquid; discard solids. (Can be cooled, covered, and refrigerated overnight.) Serves 6 to 8 NOTES : Sweet and tart beef stock-based sauce, good on roasts and other meats. Designed for Roast Pork Loin with Sweet-and-Sour Tamarind Sauce . Tamarind, available at Spanish or Caribbean markets, is the fruit of a tropical evergreen. When its stringy pulp is puréed and strained, it makes a tart ingredient for sauces. 1481 0 129 0

Contributor: Cook's Magazine April 1990

Yield: 8 servings

Preparation Time: 0:15

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU