Description
This classic Sweet and Sour Sauce recipe is a perfect balance of tangy, sweet, and savory flavors. Made with ketchup, soy sauce, vinegar, and a mix of brown and granulated sugar, it is thickened with cornstarch for a rich texture. Ideal for dipping or drizzling over your favorite Asian-inspired dishes, this sauce takes just 20 minutes to prepare and makes about 1 1/2 cups.
Ingredients
Scale
Sweet and Sour Sauce Ingredients
- 1/2 cup ketchup
- 1 tsp soy sauce
- 1/3 cup white vinegar
- 1/2 cup brown sugar (packed, can reduce to 1/3 cup)
- 1 cup granulated sugar (reduce a few tablespoons for less sweet taste)
- 3/4 cup cold water (or half pineapple juice and half water)
- 4 to 5 Tbsp cornstarch (5 Tbsp for a thicker sauce)
Instructions
- Combine Sauces and Sugars: In a medium saucepan, mix together 1/2 cup ketchup, 1 teaspoon soy sauce, 1/3 cup white vinegar, 1/2 cup packed brown sugar, and 1 cup granulated sugar until fully combined.
- Prepare Cornstarch Mixture: In a separate cup or bowl, whisk 3/4 cup cold water (or a blend of half pineapple juice and half water) with 4 tablespoons of cornstarch until smooth and lump-free.
- Combine and Cook: Gradually whisk the cornstarch mixture into the ketchup mixture in the saucepan. Place the pan over medium heat and bring the sauce to a boil while whisking constantly to prevent lumps, allowing it to bubble thoroughly.
- Simmer and Thicken: Reduce the heat to low and let the sauce simmer for a few minutes until it reaches your desired thickness. Remove from heat once thickened, remembering the sauce will continue to thicken upon cooling.
Notes
- Adjust the amount of sugars to suit your taste preference, reducing for less sweetness.
- Using half pineapple juice instead of water adds an extra fruity dimension.
- For a thicker sauce, use the full 5 tablespoons of cornstarch.
- Keep whisking during cooking to prevent lumps and ensure a smooth sauce.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
