Skip to content

Sweet & Sour Sauce

TGK Mother Sauces: Sweet & Sour

What are Mother Sauces?

"Mother Sauces" is a culinary term based on 5 classical French Base Sauces, to which most other sauces are derived. Here at The Good Kitchen we have created 5 of our own.

"The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato."
Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas."

~ Healthline

Sweet and sour sauce is typically thought of as an Asian style of sauce or cooking method. We do it quite differently. Sweet & Sour is TGK’s most versatile sauce. Instead of sugar, we sweeten this sauce with coconut sugar.

  • Add this (hot or cold) to rice, noodles, vegetables, stews, wings, chicken salad
  • Add chili paste and herbs for a great flavor for your poke bowl
  • Add your favorite hot sauce for that spicy sweet and sour wing sauce, shrimp or tuna poke bowl
  • Add citrus or yuzu and use on raw or cooked seafood, chicken or pork dishes for a zesty flavor
  • Add some jerk seasoning and added mango or pineapple chunks for a Caribbean flare to any dish
  • Use as is for a soy free chicken and cashew stir fry, or dipping sauce
  • Change the herbs with the seasons or your gardens bounty

Sweet & Sour Sauce

Yields 8 oz


  • 1 1/4 tbsp Sesame Oil
  • 2 tsp Ginger, fresh and chopped 
  • 2 tsp Garlic clove, peeled and chopped 
  • 1/4 cup Apple cider vinegar 
  • 1.5 tbsp Rice vinegar 
  • 1/4 cup Coconut crystals
  • 1/2 cup Mango, diced 
  • 1.5 tbsp Rice wine, Mirin
  • 1.5 tbsp Coconut aminos, organic 
  • 3 tbsp Jalapeno pepper, destemmed and chopped 
  • 1 tbsp Arrowroot  
  • 3 tbsp Water
  • 2 oz Tamarind 
  • 1/3 cup Pineapple juice
  • 1/4 tsp Gochugaru pepper 


  • Mix the arrowroot and water, set aside
  • Combine all ingredients, coconut crystal, coconut aminos, mango and chili sauce. Stir dissolve crystals
  • Combine ginger, garlic and jalapeno
  • Heat sesame oil in a skillet and when hot but not smoking add ginger mixture. Cook 1 minute
  • Add liquid and bring to a soft boil.
  • Add arrowroot and water mixture while whisking
  • Cook 5 minutes
  • Cool slightly and blend to chop mango 
  • Cool and store refrigerated for 3 weeks

Written By: Carter Lewis

Article Tags

Your cart

  • :
  • Shorten Sleeves

Your cart is currently empty.