Tamarind Glaze

5.0
(1)
1 Review

 Healthy Grilling Recipes

By
Jean-Georges Vongerichten
Jean-Georges Vongerichten
Jean-Georges Vongerichten

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad.

Food & Wine's Editorial Guidelines
Updated on December 7, 2015
Yield:
MAKES 1 1/2 CUPS
Cook Mode (Keep screen awake)

Ingredients

  • ½ cup tamarind pulp with seeds (6 ounces)

  • ½ cup boiling water

  • ¾ cup honey

  • ¼ cup Asian fish sauce

  • 2 Thai chiles (minced)

  • 2 garlic cloves (minced)

  • Salt

Directions

  1. In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. Pass the paste through a coarse strainer, pressing with a firm rubber spatula to remove the seeds and fibers. Stir in the honey, fish sauce, chiles and garlic. Season with salt

Make Ahead

The glaze can be refrigerated for 1 month.

Serve With

Grill Match Shrimp, short ribs, thinly sliced beef, chicken or pork.

Originally appeared: June 2002

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