Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Tamarind Dipping Sauce
Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.
2
cups
20 minutes
Ingredients
-
2
lemon grass stalks, trimmed, bottom 8 inches chopped
-
1
large shallot, chopped
Reviews
December 18, 2025
Suggested fix
This recipe is indeed too watery as written. On a second attempt,I doubled the reduction time in step 1 to 30 minutes and found that after blending and staining out the stringy bits, I had just under 2 cups, and after adding the lime juice and giving things a shake in a mason jar, I had 2 cups of sauce with an easy flowing viscosity like in the picture.
December 4, 2025
Will Make Anything Delicious!
I made this sauce to go with the chicken last month. I had sauce leftover so I froze it because it was so good, and I did not want it to go to waste. We loved the chicken, and I knew we would be making it soon. It thawed out nicely, can’t even tell it had been frozen. I followed the recipe exactly as written. Just like Matthew said during the episode that he would eat an old shoe smothered in the sauce, I would too! It I’d that good! Do not expect to make a thick sauce, it is a thin sauce.
October 5, 2024
Too much water
I have noticed that you have not responded to any of the comments. I really think you need to respond to comments on this recipe. There is no way 2 1/2 cups of water is the right amount. I re-watched the video again and there is no help there. Please respond. This does not look anything like the sauce that is in the video and is too watery.
I tried making the dipping sauce to go with Chang Mai Chicken, as seen on the Milk Street, but my sauce turned out like a watery liquid with hints of citrus and tamarind and but a strong fish sauce taste. I used tamarind concentrate, not pulp, which might have been part of the problem. I buy a tamarind dip with dates from my local Indian market, it has a thick consistency with dark rich brown color and hint of chili spice -- it's simply delicious. Should this tamarind dip be liquidity? Also, the ingredients call for tamarind pulp, any reason not to use the seeded tamarind paste?
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Thank you for your comment! Your comment is currently under moderation and will appear shortly.