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Tamarind-Laced Glaze

Name: Tamarind-Laced Glaze
Yield: Made from 200 ml of octopus cooking liquid
Ingredients: 200 ml Octopus cooking liquid; 1 tbsp Tamarind paste; 1 tbsp Honey or palm sugar; a splash Vinegar; Olive oil

Octopus cooking liquid reduced with tamarind and a little sweetness.

Built on the liquid the octopus cooked in, which is where the flavour already is.

Made from 200 ml of octopus cooking liquid

Cook this

Ingredients

Octopus cooking liquid200 ml
Tamarind paste1 tbsp
Honey or palm sugar1 tbsp
Vinegara splash
Olive oil

Method

Reduce the liquid.
Add the tamarind and the sweetener.
Whisk in olive oil to finish.

Keeping

DUKAI storage guidance

Built on octopus cooking liquid, so treat it as a seafood preparation. Cool it quickly rather than leaving it on the pass: to below 21°C within about two hours, and to 5°C or below within a further four. At 5°C or below, use within 2 to 3 days.

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Sous Vide Octopus

Last refined · September 2026