Sweet and Sour Sauce Recipe (2024)

FAQs

What is Chinese sweet and sour sauce made of? ›

In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.

How long will homemade sweet and sour sauce keep in the fridge? This sweet and sour sauce recipe should be stored in an airtight container in the refrigerator for up to 2 weeks. If you are storing the sauce straight after cooking, let it cool to room temperature first.

Place lime juice, tamarind, fish sauce and salt in a bowl, then add palm sugar and mix well to dissolve. Add the garlic/chile/shallot mixture and combine. Top with sliced red chile peppers and serve with any type of grilled meat. Enjoy!

If the sauce isn't thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin. Store in a sealed jar in the fridge for up to 2 weeks.

The sweet and sour sauce you get from most chinese restaurants is dyed with food colouring to make it red. When I make sweet and sour sauce from scratch, there's a bit of a red colour, but that's because I use ketchup to make some of the “sour” part. It's also got tomatoes in it, which adds some red colour.

Water, Tomatoes, Sugar, Onion (9.9%), Carrot, Vinegar, Pineapple (3.5%), Green Pepper (3.3%), Modified Maize Starch, Red Pepper (1.9%), Bamboo Shoots, Salt, Colour (Paprika Extract), Spices.

Ingredients: High Fructose Corn Syrup, Water, Apricot Puree Concentrate And/or Peach Puree Concentrate, Distilled Vinegar, Contains 2% Or Less: Soy Sauce (water, Soybeans, Wheat, Salt), Salt, Modified Food Starch, Sherry Wine Powder, Dextrose, Soybean Oil, Xanthan Gum, Spices, Sodium Benzoate (preservative), Natural ...

Replace the pineapple juice with a mixture of orange and lemon juice, and opt for tamari or coconut aminos instead of soy sauce to make it gluten-free. Don't have apple cider vinegar?

WATER, SUGAR, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), VINEGAR, MODIFIED CORN STARCH, TOMATO PASTE, PINEAPPLE JUICE CONCENTRATE, ONION POWDER, DEHYDRATED GREEN BELL PEPPER, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE, EXTRACTIVES OF PAPRIKA, CITRIC ACID, GARLIC POWDER, DISODIUM INOSINATE, DISODIUM ...

How to tell if sweet and sour sauce is bad? ›

To determine whether or not sweet and sour sauce has gone bad, you can look at it and smell it. The color may change from red to dark brown as it goes bad. White or grey mold may start to grow on top of the sauce or in the container.

Answer: The precise answer depends to a large extent on storage conditions - to maximize the shelf life of opened sweet and sour sauce, refrigerate and keep tightly covered at all times. ... Sweet and sour sauce that has been continuously refrigerated will generally stay at best quality for about 1 year.

Here is the recipe that I use.... 1/4 C of brown sugar 1/2 C of white sugar 1/3 cup white vinegar 1/4 C of pineapple juice and pineapple chunks 1/4 C of ketchup 1/4 cup soy sauce If it is too thin then add a little flour to help give it some body. Boil on the stove and let cool, it will thicken as it cools.

Thai sweet and sour dishes are very close in taste to their Chinese counterpart but have a few added ingredients, including a little chili.

Sweet and sour sauce features a balanced combination of sweet and tangy flavors, making it a versatile condiment that can be used in various ways to enhance the flavor of your dishes.

Sweet and sour chicken, one of the most popular Chinese takeout dishes, is made of puffy, golden brown pieces of fried chicken nuggets with pineapple chunks, onion, bell pepper, carrot, and a side of iconic red, sweet and sour sauce.

The sour often is from white rice vinegar, but can also include soy sauce or Worcestershire sauce. Garlic, clove, and ginger also can make an appearance. Western sweet and sour sauce will often include the following: vinegar, sugar, cornstarch, tomato paste or ketchup, pineapple, green bell pepper, garlic, and onion.

It is speculated that the name "duck sauce" came about because its ancestor, tianmian sauce, was first served with Peking duck in China. When the Chinese emigrated to the U.S., they created Chinese dishes that would appeal more to the American palate, and developed a sweeter version of the sauce used in China.