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Tamarind And Balsamic Sauce

Courses: Sauces

Recipe Ingredients

4 cups 948mlBoiling water
1   Brick tamarind pulp - (14 oz)
1 1/4 cups 296mlBalsamic vinegar
1 lb 454g / 16ozShallots - sliced
1 cup 198g / 7ozDemerara sugar
2   Garlic cloves - crushed
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

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.

This recipe yields 4 to 6 cups.

MELTING POT with Cheryl Smith - (Show # MP-1B23) - from the TV FOOD NETWORK


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