Top Tips:
- Pour the sauce over veg just before serving to prevent it from thinning due to released moisture, especially if holding on the hob or in the oven.
- If your dish lacks garlic, chilli, or ginger, fry them in a pan first before adding the sauce ingredients. Don’t let the garlic burn to avoid bitterness.
- Use arrowroot instead of cornflour for a neutral taste, glossy finish, and better freezing results. Add it at the end (85-96°C) to avoid breakdown, and stop heating once thickened. Use slightly less than cornflour.
- Sub ketchup with tomato puree, tangy sauces (like brown sauce), or even marmalade. Last resort, use a fair bit of passata and adjust the sugar, soy and acidity before serving.