James Peterson

Tamarind Sauce

Preparation info
  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

tamarind pulp 2 walnut-size

Method

  1. Combine the tamarind pulp and water in a small saucepan and bring to a simmer. Poke at the pulp with a wooden spoon to get it to dissolve. Strain into a clean saucepan.
  2. Add the garlic, sugar, fish sauce, chiles, and ginger and bring to a simmer. Simmer gently for 3 minutes, then let cool. Serve at room temperature.