Restaurant Style Sweet And Sour Sauce Recipes

RESTAURANT STYLE SWEET AND SOUR SAUCE

Steps:

• Add pineapple juice, rice vinegar, soy sauce (see notes), and sugar to a sauce pan and whisk together. Set over medium-high heat and bring to a boil.
• While you're waiting for the sauce to boil, mix together your cornstarch and water to make a slurry.
• Once the sauce is boiling (big bubbles), add in the cornstarch slurry. Stir until thickened and then remove from heat.
• Add in your food coloring. Do not add it in before this or it will lose some of it's vibrancy and you'll end up needing more.
• Let cool at room temperature. Store in refrigerator.

SWEET AND SOUR SAUCE "CHINESE RESTAURANT STYLE"

Steps:

• In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
• On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
• Cook's Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon "Clear Jel" (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
• For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer's directions) and place a hot sterilized lid and rim on each jar, screw on "finger tight" and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
• Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
• In the morning, wash and dry jars, then label and date them.
• Makes 2 cups, or 1 pint = 2 x 1/2 pints.

AN EASY-AS-PIE SWEET AND SOUR SAUCE (NO RED SAUCE HERE...GOLDEN)

Steps:

• Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.
• Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.

SWEET AND SOUR SAUCE

Steps:

• Over medium heat bring Part 1 ingredients to a boil.
• Mix Part 2 ingredients and add to boiling mixture.
• Cook until bubbly and thick.
• Remove from stove and add Part 3 ingredients.
• This will keep in the refrigerator for weeks.
• Room temperature ketchup mixes easier than refrigerated.
• Serve warm.

FRUITY SWEET AND SOUR SAUCE

Steps:

• Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
• Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.