Authentic Sweet and Sour Sauce
This delectable Sweet and Sour Sauce strikes the perfect balance between sweetness and tanginess, reminiscent of the vibrant pinkish-red sauce found in your favorite Chinese restaurants. After countless trials, I've perfected this recipe to capture that signature flavor, making it ideal for dipping, glazing, or elevating your stir-fries. With its bright flavor and smooth texture, this sauce is sure to become a staple in your kitchen, enhancing dishes like chicken, pork, and vegetables. Best of all, it can be easily stored and enjoyed for weeks!
6
Servings
N/A
Calories
13
Ingredients
Ingredients
white vinegar
1/3 cup (none)
water
1 cup (for boiling) (none)
sugar
3/4 cup (none)
salt
1/8 teaspoon (none)
MSG
1/8 teaspoon (none)
white pepper
1/8 teaspoon (none)
Tabasco sauce
1/8 teaspoon (none)
cornstarch
2 tablespoons (mixed with 2 tablespoons of water)
Worcestershire sauce
1/2 teaspoon (none)
ketchup
3 tablespoons (none)
ginger paste (or fresh minced ginger)
1/2 teaspoon (none)
olive oil
1 tablespoon (none)
water (for cornstarch)
2 tablespoons (mixed with cornstarch)
Instructions
1
In a medium saucepan, combine the white vinegar, 1 cup of water, sugar, salt, MSG, white pepper, and Tabasco sauce. Heat over medium heat until the mixture comes to a boil, stirring occasionally to dissolve the sugar.
2
In a separate small bowl, mix the cornstarch with 2 tablespoons of water until smooth.
3
Once the mixture is boiling, add the cornstarch slurry while stirring continuously. Cook for another 1-2 minutes, or until the sauce becomes bubbly and thickens to your desired consistency.
4
Remove the saucepan from the heat and stir in the Worcestershire sauce, ketchup, ginger, and olive oil until evenly combined.
5
Let the sauce cool slightly before transferring it to an airtight container. Store in the refrigerator for up to several weeks.
6
For best results, serve the sauce warm. If stored, allow it to reach room temperature, which helps the ketchup mix in more easily.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of this Authentic Sweet and Sour Sauce?
The sauce features a perfect balance between sweetness and tanginess, designed to mimic the signature pinkish-red sauce found in Chinese restaurants.
What are the primary uses for this sauce?
It is ideal for dipping, glazing, or enhancing stir-fry dishes involving chicken, pork, and vegetables.
How long can I store this homemade sauce?
You can store it in an airtight container in the refrigerator for up to several weeks.
How do I achieve the proper thickness for the sauce?
Thickness is achieved by adding a cornstarch slurry (cornstarch mixed with water) to the boiling mixture and cooking for 1-2 minutes.
What type of vinegar is used in this recipe?
The recipe calls for 1/3 cup of white vinegar.
Is MSG required for this recipe?
The recipe includes 1/8 teaspoon of MSG to capture the authentic restaurant-style flavor.
Can I use fresh ginger?
Yes, you can use either 1/2 teaspoon of ginger paste or fresh minced ginger.
When should I add the ketchup?
Ketchup should be stirred in after the saucepan has been removed from the heat.
Should the sauce be served hot or cold?
For best results, it is recommended to serve the sauce warm.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What ingredients are boiled together first?
White vinegar, water, sugar, salt, MSG, white pepper, and Tabasco sauce are combined and brought to a boil first.
Does this sauce contain any spicy ingredients?
It contains small amounts of white pepper and Tabasco sauce for a subtle depth of flavor.
What type of oil is included in the sauce?
The recipe uses 1 tablespoon of olive oil, stirred in at the end.
Why is Worcestershire sauce included?
It is stirred in at the end to provide an additional layer of savory complexity to the sweet and sour profile.
What is the texture of the finished sauce?
The sauce has a smooth, bubbly, and thick consistency once the cornstarch has cooked through.
How do I prepare the cornstarch?
Mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth before adding it to the boiling liquid.
Can I use this as a glaze for pork?
Yes, it is highly recommended for elevating pork dishes.
How much sugar is in the recipe?
The recipe requires 3/4 cup of sugar.
What is the color of the final sauce?
The sauce is a vibrant pinkish-red, characteristic of traditional Chinese-American sweet and sour sauce.
Is it necessary to stir the sauce while cooking?
Yes, you should stir occasionally while boiling and continuously when adding the cornstarch slurry.
How much salt is used?
The recipe calls for a small amount, specifically 1/8 teaspoon of salt.
Can I make this sauce for a stir-fry?
Absolutely, it is specifically described as ideal for elevating stir-fries.
Why should refrigerated sauce reach room temperature?
Allowing it to reach room temperature helps the ketchup mix back in more easily for a consistent texture.
What category of food does this fall into?
It is categorized under Sauces and Condiments.
Is this recipe difficult to prepare?
No, it is a straightforward stovetop recipe involving simple boiling and stirring steps.
What is the total number of ingredients?
There are 13 ingredients used in this recipe.
Can I substitute the ginger paste?
Yes, fresh minced ginger is a perfect substitute for ginger paste.
Is the water amount divided?
Yes, 1 cup is used for the base mixture and 2 tablespoons are used specifically for the cornstarch slurry.
Does the sauce require specialized equipment?
No, only a medium saucepan and a small mixing bowl are needed.
Is the sauce shelf-stable?
No, it should be stored in the refrigerator in an airtight container to keep it fresh for several weeks.