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Sweet and Sour Sauce

Serves:

Ingredients

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150

g

sugar

160

ml

water

60

ml

light soy sauce

80

ml

white vinegar

15

ml

tomato ketchup

1

tbsp

cornflower

Recipe submitted by: FoodCycle Clacton volunteers

Equipment needed: Saucepan and whisk

Method

Add all the ingredients except the cornflour to a saucepan. Heat gently over medium heat, whisking continuously to dissolve the sugar and fully incorporate the ketchup into the mixture.
Once the mixture is smooth and well-combined, remove it from the heat and set it aside while you prepare any vegetables or other ingredients.
When you’re ready to use the sauce, bring it back to a gentle simmer over medium heat. Stir in a cornflour slurry (a mixture of cornflour and water) a little at a time, whisking constantly, until the sauce reaches your desired thickness.
Before serving, taste the sauce and adjust the vinegar to balance the flavours. If it tastes too sweet, add a little extra vinegar. Keep in mind that white vinegar becomes less sharp the longer it cooks, so adjust as needed for a tangy kick.

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.

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