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➕ Add to Preferred SourcesMy Mum's Sweet and Sour Sauce Recipe... Just the BEST
Sweet and Sour Sauce Recipe: The Best!!! Mum made dinner on our last day and pulled out this sweet and sour sauce which was just to die for. Apparently, she has adapted a recipe from way back, something like the 1940’s.
No, I am not saying my Mum is that old, she’s still a teenager to me. But this recipe has some clout fro days gone by. Who’d have thought that the best sweet and sour recipe comes from pre WWII. Just makes you want to make it more now, right?
How to make the Best Sweet and Sour Sauce Recipe at home
You can use this sauce with literally anything, how about;
- A sauce to accompany some deep-fried pork cubes in a little batter,
- A sauce to coat some meatballs,
- A sauce to cook some minced pork, or chicken, or beef come to that and then spoon over some plain boiled spaghetti,
- A grilled chicken breast with this spooned over the top,
- And the list goes on and on.
A very versatile sauce indeed it seems.
Now I will give you this recipe, but seriously add or delete as you wish – although I would keep the vinegar, Worcestershire, and lemon as must-haves.
For example, I took Mum’s and added the coriander, pepper and chilli padi. You could of course leave those out from yours.
Give it a go.
- 4 punnets of cherry tomatoes – boil a pan of water and drop the tomatoes in for 5-10 minutes to blanch them. You can then easily peel off the skin as it will split,
- 3-4 red onions roughly chopped,
- 1 yellow capsicum, deseeded and roughly chopped,
- 1 good lump of salted butter,
- 5 tablespoons of sugar – cane or brown if possible,
- 5 tablespoons of apple vinegar,
- 2 tablespoons of water,
- 2 tablespoons of Worcestershire sauce,
- 3 tablespoons of lemon juice,
- 1 tablespoon of Dijon mustard,
- 2 packets of coriander to be ripped and added at the last minute,
- A good pinch of salt and black pepper,
- 2 tablespoons of cornstarch dissolved in cold water to thicken the sauce to a gravy-like consistency.
Seriously how easy, no phases or timings to this. Take a wok and add ALL the ingredients except the coriander and cornstarch. Cook that for about 5-10 minutes until it starts to bubble.
Stir in the corn starch, and as it bubbles it should start to turn to more of a jam-like consistency.
Off the heat, stir in the ripped coriander. Done.
This should be sweet, sour, hot and spicy with a little herb flavour of the coriander spinning through.
It is simply wonderful. I love it. Thanks, Mum (despite me adapting it, this is yours). ENJOY!!!