Modernist Sweet and Sour Sauce

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) 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.

On 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!

Modernist Sweet and Sour Sauce

Difficulty

Ingredients

Equipment

Timing

Yield

Blend Ingredients

Heat Sauce

Store and Serve