Tiger Sauce Mock 1

4 oz   tamarind pods (wt w/ shells removed)
3/4 cup  water
water as required
1/4 cup   distilled white vinegar
2 TBS  sugar
1 TBS  red pepper  flakes
1 TBS  Worcestershire sauce
1 tsp  salt, course (kosher)
1/8 tsp  ground celery seed
1/2 tsp  Xanthan gum
1/6 of 1/4 tsp  sodium benzoate

Washed tamarind and placed in water.  Brought water to a boil and simmered for 20 minutes.   Strained liquid and rinsed tamarind with water to make 3/4 cup.  Placed tamarind liquid and all remaining ingredients in a blender and blended until well combined.  Brought to boil and simmered for 20 minutes.  Bottled.  Made 1 cup.


  • Mock 1 is a little too hot for a best direct comparison with real Tiger Sauce.
  • Too much vinegar sour.  Not enough tamarind sour.  Did not process tamarind efficiently.
  • Needs a little more sweetness for better sweet-sour balance.
  • Needs slightly more salt.
  • Slight "oxidized" flavor.  May be due to using years old pepper flakes.
  • Sauce is too thick.  Reduce Xanthan gum.
  • Needs a little umami.  Add a small amount of fish sauce.
  • Seeds are too tough.  Cook longer or strain.
  • When viewed together, Mock 1's color is slightly more brown than the red of real Tiger Sauce.  Not enough to easily notice when viewed separately.

Lynn Ashley

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