I recently perfected the Best Sweet And Sour Sauce Recipe with only five ingredients in five minutes, and the small swap I used turns a basic sauce into something unexpected.
I made this BEST Sweet And Sour Sauce because I was tired of watery bottles and syrupy store bought stuff. This quick and easy Sweet and Sour Sauce takes 5 ingredients and comes together in just 5 minutes.
It’s simply the best! I keep it simple with ketchup and rice vinegar, nothing fancy, just bold flavor that actually sticks to your food.
Call it my Easy Sweet Sour Sauce, or if you’re the browser type, the Best Sweet And Sour Sauce Recipe you’ll bookmark and forget to share. I messed up a version early on, learned a tiny trick and now every bite makes me grin.
Ingredients
- Tomato ketchup brings natural sugars and carbs, a sweet tang and bright color.
- Rice vinegar adds sharp acidity that cuts richness, almost zero calories, sour punch.
- Packed brown sugar gives caramel sweetness and quick carbs, not much fiber.
- Soy sauce adds salty umami, a little protein and lots of sodium, deep savory notes.
- Cornstarch slurry is a pure starch thickener, mostly carbs, makes sauce glossy and clingy.
Ingredient Quantities
- 1/2 cup ketchup
- 1/3 cup rice vinegar
- 1/3 cup packed brown sugar
- 2 tbsp soy sauce
- 2 tbsp cornstarch + 1/4 cup cold water (cornstarch slurry)
How to Make this
1. In a small saucepan combine 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup packed brown sugar and 2 tbsp soy sauce. Give it a good whisk so the sugar starts to dissolve.
2. Put the pan over medium heat and warm the mixture, stirring often, until it starts to steam and tiny bubbles form at the edges, about 2 to 3 minutes. Dont let it scorch.
3. While the sauce heats, make the slurry: stir 2 tbsp cornstarch into 1/4 cup cold water until smooth and lump free.
4. Once the sauce is simmering, slowly pour the cornstarch slurry in while whisking constantly. This keeps lumps from forming.
5. Continue to simmer and whisk for about 1 minute more, until the sauce turns glossy and thickens to a pourable glaze. If it seems thin, simmer another 30 seconds; if too thick, whisk in a teaspoon or two of water.
6. Taste and adjust: add a teaspoon more brown sugar if you want sweeter, or a splash more rice vinegar if you like extra tang. Small tweaks go a long way.
7. Remove from heat and let cool slightly, the sauce will thicken a bit more as it cools. Use it warm or at room temp.
8. Store leftovers in a sealed container in the fridge for up to a week. Reheat gently before using, stirring or adding a little water if it’s too thick.
Equipment Needed
1. small saucepan (1 to 2 quart) for cooking the sauce
2. whisk (a small whisk is best, a fork works too)
3. measuring cups (1/2 cup, 1/3 cup, 1/4 cup)
4. measuring spoons (tablespoon + teaspoon)
5. small heatproof bowl for making the cornstarch slurry
6. silicone spatula or wooden spoon for scraping and stirring
7. stove or portable burner to heat the sauce
8. airtight jar or container for storing leftovers
9. optional: small ladle or pour spout cup to transfer glaze neatly
FAQ
BEST Sweet And Sour Sauce Recipe Substitutions and Variations
BEST Sweet And Sour Sauce substitutions:
- Ketchup: Mix 1/4 cup tomato paste + 1/4 cup water + 1 tbsp sugar + 1 tsp vinegar to replace 1/2 cup ketchup. Tastes a bit brighter, add more sugar if you want it sweeter.
- Rice vinegar: Use apple cider vinegar or white wine vinegar 1:1. If using white wine vinegar add about 1/4 tsp sugar to soften the edge.
- Brown sugar: Substitute 1/3 cup granulated sugar + 1 tsp molasses for the same flavor. Or use 1:1 honey or maple syrup, but reduce other liquids slightly.
- Cornstarch slurry: Swap with arrowroot or tapioca starch 1:1 (2 tbsp starch + 1/4 cup cold water). If you must use flour, double the amount and cook longer to remove raw taste.
Pro Tips
1) Dont let it sit on high heat, that glaze will scorch fast. Use a heavy bottom pan and keep it at a gentle simmer, whisking often, and if you smell anything burning just add a splash of water and lower the heat.
2) Make the cornstarch slurry in a small jar and shake or whisk until totally smooth, then add it sloooowly while whisking. If you still get lumps strain the sauce through a fine sieve or give it a quick zap with an immersion blender.
3) Taste and tweak like a pro: a little extra brown sugar mellows the vinegar, a tiny splash more rice vinegar brightens it, or a drop of fish sauce or low sodium soy ups the umami. Want heat? Stir in some chili flakes or Sriracha, but add small amounts, you can always add more.
4) For storing and reheating: cool to room temp before sealing, freeze any extra in an ice cube tray for single serve portions, then pop a cube into a pan to warm. When reheating heat gently and whisk in a teaspoon or two of water if it gets too thick, that brings the gloss back and makes it pourable again.
BEST Sweet And Sour Sauce Recipe
I recently perfected the Best Sweet And Sour Sauce Recipe with only five ingredients in five minutes, and the small swap I used turns a basic sauce into something unexpected.
4
servings
121
kcal
Equipment: 1. small saucepan (1 to 2 quart) for cooking the sauce
2. whisk (a small whisk is best, a fork works too)
3. measuring cups (1/2 cup, 1/3 cup, 1/4 cup)
4. measuring spoons (tablespoon + teaspoon)
5. small heatproof bowl for making the cornstarch slurry
6. silicone spatula or wooden spoon for scraping and stirring
7. stove or portable burner to heat the sauce
8. airtight jar or container for storing leftovers
9. optional: small ladle or pour spout cup to transfer glaze neatly
Ingredients
1/2 cup ketchup
1/3 cup rice vinegar
1/3 cup packed brown sugar
2 tbsp soy sauce
2 tbsp cornstarch + 1/4 cup cold water (cornstarch slurry)
Directions
- In a small saucepan combine 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup packed brown sugar and 2 tbsp soy sauce. Give it a good whisk so the sugar starts to dissolve.
- Put the pan over medium heat and warm the mixture, stirring often, until it starts to steam and tiny bubbles form at the edges, about 2 to 3 minutes. Dont let it scorch.
- While the sauce heats, make the slurry: stir 2 tbsp cornstarch into 1/4 cup cold water until smooth and lump free.
- Once the sauce is simmering, slowly pour the cornstarch slurry in while whisking constantly. This keeps lumps from forming.
- Continue to simmer and whisk for about 1 minute more, until the sauce turns glossy and thickens to a pourable glaze. If it seems thin, simmer another 30 seconds; if too thick, whisk in a teaspoon or two of water.
- Taste and adjust: add a teaspoon more brown sugar if you want sweeter, or a splash more rice vinegar if you like extra tang. Small tweaks go a long way.
- Remove from heat and let cool slightly, the sauce will thicken a bit more as it cools. Use it warm or at room temp.
- Store leftovers in a sealed container in the fridge for up to a week. Reheat gently before using, stirring or adding a little water if it’s too thick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 93g
- Total number of serves: 4
- Calories: 121kcal
- Fat: 0.1g
- Saturated Fat: 0.03g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 720mg
- Potassium: 123mg
- Carbohydrates: 28.8g
- Fiber: 0.1g
- Sugar: 22g
- Protein: 1g
- Vitamin A: 90IU
- Vitamin C: 0.6mg
- Calcium: 8.5mg
- Iron: 0.16mg
