We’ve given sweet and sour sauce the Modernist makeover it deserves. MSG gives a kick of umami and methylcellulose F50 holds it all together to create a sticky sweet and sour sauce that will go great with dish!
Difficulty
Easy
Ingredients
- 160g (½ Cup) Apricot Preserve
- 160g (½ Cup) Peach Preserve
- 70g (¼ Cup) Corn Syrup
- 45g (3 Tbsp. plus 1 tsp.) White Distilled Vinegar
- 15g (1 Tbsp.) Sherry
- 8g (1 Tbsp.) Cornstarch
- 5g (1 tsp) Soy Sauce
- 1.8g (1 tsp) Ground Mustard
- 1g (½ tsp ) Salt
- 0.7g (¼ tsp) Garlic Powder
- 1 Pinch MSG
- 1 Pinch Cayenne
- 52g (¼ Cup) Water
- 2.5g (1.5 tsp)Â Methylcellulose F50
Equipment
- Blender
Timing
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield
~1.5 cups or 12oz
-
Blend Ingredients
Combine all the ingredients for the sweet & sour sauce in a blender and puree until smooth.
-
Heat Sauce
Place the puree in a small saucepan.ÂOn low heat bring to a simmer and cook for 5 minutes, stirring often.
-
Store and Serve
Cool and store in the refrigerator until ready for use.
Serve with our Plant-Based Golden Chikn Nuggets recipe!
Â
Summary
Recipe Name
Author Name
Modernist Sweet and Sour Sauce
Modernist Pantry
Published On
Preparation Time
Total Time