Super easy and quick sauce I use with all meats and even with egg rolls.
- Carbohydrate 20.5784335469687 g
- Cholesterol 0 mg
- Fat 0.138400267401499 g
- Fiber 1.03320680430147 g
- Protein 13.3118813786761 g
- Saturated Fat 0.0156120529059456 g
- Serving Size 1 1 Serving (172g)
- Sodium 14735.17784469 mg
- Sugar 19.5452267426673 g
- Trans Fat 0.0388049648585531 g
- Calories 130 calories
Step-by-step
- Combine all ingredients in medium sauce pan.
- Bring to a boil, stir continuously until sauce thickens.
Glossy amber and balanced between sharp vinegar acidity and dense sweetness, homemade sweet and sour sauce coats the back of a spoon cleanly when properly reduced. Whisking the cornstarch thoroughly into the cold liquids before applying heat prevents clumping entirely. Maintaining a medium heat while bringing the mixture to a boil ensures the starch granules hydrate evenly without scorching the bottom of the saucepan. Once cooled completely to room temperature, this condiment transfers safely into airtight glass containers and holds quality in the refrigerator for up to one week. Freezing starch-thickened liquids can sometimes cause syneresis upon thawing, where water separates from the gel matrix, but vigorous whisking over gentle heat restores a uniform consistency. When reheating a stored batch on the stovetop, add a single tablespoon of water if the sauce appears overly viscous. Coordinating this preparation ahead of time allows the flavors to meld effectively before final service.
