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
Ingredients:
- 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
Instructions:
- 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
