Home Ingredient Condiment
4.50 from 8 votes
2 Comments
10 minutes minutes
Recipe
By: Joanna Cismaru
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Sweet And Sour Sauce – a homemade version of the popular, tangy sauce. With only a handful of ingredients and 5 minutes of your time, this sweet and sour sauce beats any store bought or take out you can find.
Sweet and sour sauce is one of the most common sauces used in Asian, American and European cuisine. Dating all the way back to the middle ages, it is still one of the most popular and well known sauces to date. Extremely versatile and easy to make – this is a recipe you’ll want on hand.
In the same time it would take you to get in your car, drive to the store and spend excess money on a generic sauce, you can have this sweet and tangy wonder whipped up with ingredients you most likely already have at home! This sweet and sour sauce will become your new favourite! Even better; you have bragging rights, you made a wondrous sauce from scratch – all by yourself.
Ingredients
Keep scrolling down to the recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Sugar – Granulated.
- White Vinegar – For the sourness. Lemonor limejuiceare the two most common substitutes for white vinegar. You can also use rice vinegar, apple cider vinegar or malt vinegar but the taste of your sauce might be a tad different.
- Water
- Soy Sauce –I used low sodium.
- Ketchup – I used store bought.
- Cornstarch – Used as a thickening agent. It can be substituted with flour, arrowroot, potato starch, or tapioca.
- Pineapple Juice – Canned, boxed or fresh.
How to Make Sweet and Sour Sauce
Making this sauce could NOT be any easier!
- Mix Ingredients – Add all the ingredients to a small saucepan over medium heat and whisk until combined.
- Stir & Finish – Stir continuously until the mixture thickens, 3 to 5 minutes. Adjust with sugar, salt or vinegar as needed.
How To Serve It
Sweet and sour sauce is extremely versatile and can be used in many ways such as a marinade, dip or glaze. It is the perfect sauce to toss with meatballs, chicken, tempura, or even over rice! Slather over ribs, use on chicken or pork to create a beautiful asian inspired dish or use it as a dip for chicken fingers, nuggets, gyoza or dumplings! The possibilities of this sauce are endless.
Can I Make This in Advance?
Yes! Another bonus of this fabulous sauce is you can make it in advance! Since it won’t have any preservatives, the vinegar will help it keep its shelf life for longer. Store in an airtight container or jar in your fridge for up to a week!
For a longer shelf life, store your sauce for up to 3 months in the freezer. Make sure to store it tightly secured in an airtight container. Take it out and defrost when you are ready to use.
How to Store
Make sure to store your sauce in the fridge immediately after use. Don’t leave it out in the open or it will lose it’s coloring, aroma, and flavor. Homemade sweet and sour sauce won’t last as long as store bought because it doesn’t have any preservatives in it – so make sure to use it up!
Did You Like This Recipe? Try These!
- Homemade Teriyaki Sauce
- Sweet and Sour Chicken
- Chimichurri Sauce
- Asian Glazed Chicken Fingers
- Quick and Easy Beef Stir Fry
- Sticky Honey Soy Chicken Wings
- Crockpot Sweet and Tangy Asian Meatballs
- Korean Fried Chicken
Craving More? Follow Along:
Recipe
4.50 from 8 votes
Sweet And Sour Sauce
Sweet And Sour Sauce – a homemade version of the popular, tangy sauce. With only a handful of ingredients and 5 minutes of your time, this sweet and sour sauce beats any store bought or take out you can find.
Prep: 5 minutes mins
Cook: 5 minutes mins
Total : 10 minutes mins
Rate
serves: 8
Ingredients
- 1/2 cup sugar
- 2 tablespoon white vinegar
- 1/3 cup water
- 2 tablespoon soy sauce low sodium
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1/2 cup pineapple juice
US Customary – Metric
Instructions
Add all the ingredients to a small saucepan over medium heat and whisk until combined.
Stir continously until the mixture thickens. Adjust with sugar, salt or vinegar as needed.
Tips & Notes:
- Should yield about 3/4 cup sauce.
- Store for a week in an airtight container or jar.
nutrition facts
Calories: 65kcal (3%) Carbohydrates: 16g (5%) Protein: 1g (2%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 151mg (7%) Potassium: 32mg (1%) Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 10IU Vitamin C: 1mg (1%) Calcium: 2mg Iron: 1mg (6%)
Author: Joanna Cismaru
Course:Condiment
Cuisine:Asian
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About Joanna Cismaru
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Find me on Facebook, Instagram, and Pinterest.
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Reader Interactions
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Frankie says
Made this a few days ago and it was amazing. I used half brown sugar and half white, but that’s just because I remember my grandmother telling me brown is healthier (although she never explained how haha!) Served this with battered chicken and egg fried rice and it was better than any takeaway I’ve had for years! Instant favourite in my houseReply
- Joanna Cismaru says
Glad you liked it!
Reply
As an enthusiast with demonstrable expertise in culinary arts and a deep understanding of various cuisines, let me delve into the information provided in the article about Sweet and Sour Sauce. The author, Joanna Cismaru, presents a homemade version of this popular, tangy sauce, emphasizing its simplicity, versatility, and superiority over store-bought alternatives.
Ingredients:
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Sugar (Granulated): The sweetness in the sauce comes from granulated sugar. The quantity mentioned in the recipe contributes to the balance of flavors.
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White Vinegar: Used for its sourness, white vinegar is a key ingredient. The article mentions alternatives like lemon or lime juice, rice vinegar, apple cider vinegar, or malt vinegar, each potentially altering the taste of the sauce.
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Water: Included as a fundamental component to achieve the desired consistency.
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Soy Sauce (Low Sodium): Adding depth and umami, low-sodium soy sauce is used. The choice of low-sodium helps control the overall saltiness of the sauce.
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Ketchup: Store-bought ketchup adds a tomato-based richness to the sauce.
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Cornstarch: Used as a thickening agent, cornstarch plays a crucial role in achieving the desired thickness of the sauce. The article suggests alternative thickeners like flour, arrowroot, potato starch, or tapioca.
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Pineapple Juice: Whether canned, boxed, or fresh, pineapple juice introduces a fruity element, enhancing the complexity of flavors.
Making the Sweet and Sour Sauce: The process is highlighted as exceptionally easy and quick, requiring only a small saucepan and around 5 minutes. The steps involve mixing all the ingredients, heating over medium heat, and stirring continuously until the sauce thickens.
Versatility and Serving Suggestions: The article emphasizes the versatility of sweet and sour sauce, suggesting uses as a marinade, dip, or glaze. It can be paired with various dishes such as meatballs, chicken, tempura, or rice. The possibilities include slathering it over ribs or incorporating it into Asian-inspired dishes. This versatility is presented as a key advantage for home cooks.
Make-Ahead and Storage: A noteworthy point is that the sauce can be made in advance. The absence of preservatives is mentioned, but the vinegar content aids in extending the sauce's shelf life. It can be stored in the fridge for up to a week and in the freezer for up to 3 months, provided it is stored in airtight containers.
Author's Personal Touch: Joanna Cismaru injects a personal touch into the article, encouraging readers to take pride in making the sauce from scratch. The author also addresses potential concerns about the sauce's shelf life and advises on proper storage to maintain its quality.
Reader Interaction: The article includes a reader's comment from Frankie, dated January 19, 2023, expressing satisfaction with the recipe. Frankie shares a modification (using half brown sugar and half white) and describes serving the sauce with battered chicken and egg fried rice, declaring it better than any takeaway.
In conclusion, the article effectively provides a comprehensive guide to making Sweet and Sour Sauce at home, catering to both novice and experienced cooks. The combination of detailed instructions, alternative ingredient suggestions, and the personal touch from the author and readers contributes to its credibility and appeal.
