Tamarind Glaze
This glaze relies on the sharp, acidic punch of tamarind paste balanced by dark sugar and heat. It is a reduction sauce designed to coat meats, roasted root vegetables, or grilled tofu with a sticky, dark amber lacquer that holds its own against charred edges.
Watch the sugar content closely.
Because this glaze relies on sugar to thicken, it will go from perfectly syrupy to burnt in a matter of seconds. Keep the heat low and stay at the stove.
- small heavy-bottomed saucepan
- whisk
- silicone spatula
What goes in.
- 1/2 cuptamarind concentrate
- 1/3 cupdark brown sugar, packed
- 2 tbspsoy sauce
- 1 tspfresh ginger, grated finely
- 1/2 tspchili flakes
- 2 tbspwater
Coating the back of a spoon
Dip a metal spoon into the simmering sauce. Run a finger through the glaze on the back of the spoon; if the line stays clean and the sauce doesn't run back into the gap, it is ready.
The method.
Combine ingredients
Add the tamarind concentrate, brown sugar, soy sauce, ginger, chili flakes, and water to the saucepan.
Dissolve the sugar
Set the pan over medium-low heat. Stir constantly with the whisk until the sugar is completely dissolved and the mixture is uniform.
Reduce to texture
Let the mixture simmer gently for 5 to 7 minutes. It will darken in color and thicken into a syrupy consistency that coats the back of your spoon.
Finish and cool
Remove from heat immediately. The glaze will thicken further as it sits and cools.
Other turns to take.
Savory-Garlicky
Add one clove of minced garlic at the start to introduce a punchier, sharper aromatic profile.
Spiced
Whisk in a pinch of star anise powder or toasted coriander seeds for a warmer, more complex depth.
When it doesn't go to plan.
If your tamarind concentrate is extremely thick, add an extra tablespoon of water to start.
Strain the glaze through a fine-mesh sieve if you used fresh ginger chunks or whole spices to ensure a smooth finish.
Store in a glass jar in the refrigerator for up to two weeks; it may require a splash of hot water to loosen it up before reuse.
The ones that keep coming up.
Can I use tamarind pulp instead of concentrate?
Yes, but you must rehydrate the pulp in warm water and strain out the seeds and fibers first. The resulting liquid will be thinner, so you will need to simmer it longer to achieve the same syrupy consistency.
How do I prevent the sugar from crystallizing?
Avoid scraping the sides of the saucepan once the liquid starts simmering. Using a heavy-bottomed pan also helps distribute the heat more evenly, preventing hot spots.
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