 |
Tamarind SauceNicole Gajadhar, Chef de Cuisine at Saxon + Parole |
| • | 30 oz. The Perfect Purée Tamarind Puree, thawed |
| • | 30 g. garlic, chopped |
| • | 300 g. brown sugar |
| • | 100 g. honey |
| • | 2 L. water |
| • | 50 g. cumin seeds |
| Method: | |
| 1. | In a heavy bottom pot, cook everything on low heat until thick and coats the back of a spoon. |
| 2. | Chill, and use on any dishes requiring sauce. |