Description
A tangy and delicious restaurant-style sweet and sour sauce that’s easy to make at home. This versatile sauce combines pineapple juice, vinegar, ketchup, and soy sauce with a perfect balance of sweetness and tartness, thickened to a glossy finish. Ideal as a dip, glaze, or stir-fry sauce.
Ingredients
Scale
Main Ingredients
- 1/2 cup pineapple juice
- 1/3 cup rice vinegar or white vinegar
- 1/3 cup ketchup
- 1/2 cup granulated sugar
- 1 tablespoon soy sauce
Thickening Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Combine Ingredients: In a medium saucepan, whisk together pineapple juice, vinegar, ketchup, sugar, and soy sauce to blend all the flavors smoothly.
- Simmer the Mixture: Place the saucepan over medium heat and gently bring the mixture to a simmer, stirring occasionally to prevent sticking or burning.
- Prepare Cornstarch Slurry: In a small bowl, combine cornstarch and water, mixing thoroughly to create a smooth slurry that will help thicken the sauce without lumps.
- Add Slurry to Sauce: Gradually whisk the cornstarch slurry into the simmering sauce, stirring constantly to evenly distribute the thickener and avoid clumps.
- Thicken the Sauce: Continue cooking for 2-3 minutes while stirring until the sauce reaches a glossy, thickened consistency suitable for serving.
- Finish and Serve: Remove the saucepan from heat, let the sauce cool slightly, and then use it as a flavorful dip, glaze, or stir-fry sauce.
Notes
- Use rice vinegar for a milder, more traditional flavor; white vinegar offers a sharper taste.
- Adjust sugar quantity based on your preferred sweetness level.
- Make sure to whisk the cornstarch slurry well to prevent lumps in the sauce.
- This sauce keeps well when refrigerated for up to one week.
- Serve warm or at room temperature depending on your dish.
