Homemade Low Carb Sweet and Sour Sauce- 15 Minute Recipe (2024)

FAQs

What is a substitute for vinegar in sweet and sour sauce? ›

Lemon or lime juice are the two most common substitutes for white vinegar. You can also use rice vinegar, apple cider vinegar or malt vinegar but the taste of your sauce might be a tad different. Soy Sauce – I used low sodium. Ketchup – I used store bought.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

Gather all ingredients. Place sugar, water, vinegar, soy sauce, cornstarch, and ketchup in a medium saucepan and bring to a boil. Stir continuously until mixture has thickened.

Does sweet and sour sauce need to be refrigerated? Yes - you must refrigerate it after opening.

Alternative Sweet and Sour Sauce

1 cup pineapple juice. 1/3 cup water. 3 tablespoons vinegar. 1 tablespoon soy sauce.

High Fructose Corn Syrup, Water, distilled Vinegar, Maltodextrin, Modified Corn Starch, Apple Cider Vinegar, Contains Less Than 2% Of Apricot Concentrate, Salt, Sugar, Mustard Flour, natural Flavor, Xanthan Gum, Garlic*, Onion*, Potassium Sorbate And Sodium Benzoate (Preservative), Spice, Paprika Extract (Color), ...

There are 13.4 grams of carbs in a 2-tablespoon serving of sweet and sour sauce, 7 grams of those carbs come from sugar. The carbohydrates found in sweet and sour sauce are simple carbs, and it has a glycemic index of 70. The carbs are likely coming from ingredients including tomato sauce, ketchup, and added sugar.

1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

Transfer sauce to a heatproof dish. If not using immediately, allow the sauce to cool to room temperature and then refrigerate, in an airtight container, until ready to use. Sweet and Sour Sauce will keep up to two weeks.

What if I add too much vinegar to sweet and sour sauce? ›

How do you make sweet and sour sauce less vinegary? Adding a small amount of sugar to the sauce balances out the sourness. The vinegar can also be diluted with water. You can add ingredients, such as pineapple or tomato sauce, that will make the dish sweeter and help counteract the vinegar taste.

Sweet and sour sauce features a balanced combination of sweet and tangy flavors, making it a versatile condiment that can be used in various ways to enhance the flavor of your dishes.

ingredients. WATER, SUGAR, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), VINEGAR, MODIFIED FOOD STARCH, TOMATOES PINEAPPLE CONCENTRATE, ONION POWDER, DEHYDRATED GREEN BELL PEPPER, SODIUM BENZOATE; LESS THAN 1/10 OF 1%, EXTRACTIVES OF PAPRIKA, CITRIC ACID, GARLIC POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, SPICE.

Yes - make the sauce, cool, cover and freeze. Defrost overnight in the refrigerator and heat until piping hot in a saucepan before serving. You can also reheat from frozen in a saucepan, or in the microwave, stirring a few times during reheating.

Anything that was air-tight sealed in a bottle, jar, or can can be safely eaten for years after the expiration date. The ingredients may lose quality after a long period of time, but it's almost impossible for them to “grow” anthing that could make you sick.

The best thing to use is lemon juice or fortified wine. Note: you'll have to adjust the amounts used For example if the recipe calls for a tablespoon of vinegar, replace it with two tablespoons of lemon juice.

Lemon or Lime Juice + Soy Sauce

If you can't tolerate vinegar, lemon or lime juice is your best alternative. Citrus will add other fresher flavours so balancing these with some salty soy sauce will help. For 1 tablespoon Chinkiang = 2 teaspoons lemon juice + 1 teaspoon soy sauce.

There are other household acids than can substitute for vinegar in some cases, normally in cooking situations. Lemon juice and lime juice are both acidic. Some cooking applications are in hollandaise sauce (or béarnaise sauce), mock buttermilk, salad dressings, jams and jellies, and some baked goods.

Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar.