We have had debates around here about what “from scratch” means but when it comes to homemade, the whole point of this post is I could make it at home. And so can you! 
I have always wanted to try making my own sweet and sour sauce. I am one of those people guilty of putting that delicious ruby sauce over all my Chinese takeout, I just love it! Sadly there is no where around here that makes MSG-free Chinese food and my husband is very allergic to it so if I want Chinese food, I gotta make it. Including the sweet and sour sauce! I turned to the King of Chinese Cuisine, Martin Yan, for his recipe. You can find it here.
Here are the basic ingredients: rice vinegar, soy sauce, ketchup, a tiny bit of chili sauce, he suggests sherry but I used mirin, cornstarch and sugar.
You need to make a slurry for this sauce which just means you put some cornstarch into some water and whisk into the sauce. It is the thickening agent and holy cow it worked so fast I missed being able to take a picture of the sauce before it thickened!
In a split second, after I had added the slurry to the sauce it was thick and ready! Now it is not bright red like you get from restaurants but I would rather the natural dark amber colour, it tasted awesome!
I sauteed up some shrimp seasoned with salt and pepper and then added some of the sauce to coat. Super easy! Yes, deep fried shrimp would taste even better but this way I can enjoy them guilt free.
One thing I found out is you want this sauce warm or at room temperature. It is perfectly fluid hot off the stove but after sitting in the fridge it hardened up a little.
There is something so liberating, so freeing about making your takeout favourites yourself. No waiting for it to show up, no tipping the driver, no red food colouring. All natural and all mine!
What’s “home made” about that? It is just mixing other prepackaged sauces.
Yeah, I know, we’ve had this argument before 🙂
Too true, we have had this argument before. The only thing prepacked is the ketchup and there is no MSG in it which is what I am most concerned about and I could make it from home. Not about to grow my own tomatoes to make my own ketchup though! Much better than having the red-dye infused kind.
Not only is there no waiting and tipping, there is also the hot off the stove freshness and no soggy, oily bags and boxes to deal with. This looks amazing, so simple yet very tasty ingredients. Love that Yan guy, always makes me smile.
So true! Can’t stand those soggy bags and boxes. It is very easy Ava! And yes, Yan is awesome.
BTW, this post was had Homemade in the title but since it is such a contentious issue, I removed it.
Wow that seems simple! I love sweet and sour sauce, and I hate when we run out of it at home. Maybe I should try making it sometime.
I truly don’t understand the argument that this is not homemade… That is actually quite insulting to say. Suzie – your sauce sounds really yummy. I hope you don’t let the negative comments get you down.
Making anything at home makes it homemade… I can’t imagine that there are very many people out there who make absolutely everything from scratch. (Professional chefs such as Yan included!!!)
You know, I didn’t say it was from scratch but that it was homemade so I put homemade back into the title feeling very good about it.
Thank you Tammy! Yes, I did feel insulted by it but feel much better now, thanks.
I agree, I made it at home therefore it is homemade. Period! I mean, were my potstickers not homemade because I used wonton wrappers? There is only so much I can do!
Hiya, Sounds yummy! Yes it is homemade. Do you think the manufacturers of sweet and sour sauce first make their ketchup, and then make the soy sauce and then the sherry,and then the…?
No, they purchase those ingredients in bulk and then make it in the factory. You made yours “at home” using the ingredients you needed. “Homemade”
Gawd, I haven’t thought of Martin Yan in years! Remember his old cooking show, “Wok with Yan”? Maybe he has a new show, for all I know! I’m sure this sweet ‘n sour sauce is better than that commercial red stuff. I’m always suspicious of it. That shade of red is not found in nature!
You do know that soy sauce is chock-full of MSG, right?
If your husband were actually very allergic to MSG, he would keel over upon consuming soy sauce.
Any Chinese place that uses soy sauce is not legally allowed to bill themselves as “MSG free” in Canada. It’s considered misleading, as there are many other sources of glutamic acid – which is exactly what MSG is.
The whole “MSG allergy” thing is a fad that started in the 80’s when many Chinese places were vastly overusing it. The overuse can be sickening to our palate, just like oversalting or something having too much sugar. MSG is just a flavour.
However, if your husband has been eating any of the following, he should be fine with Chinese food:
-Soy Sauce
-Worcestershire Sauce
-Parmesan Cheese
-Any kind of strong cheeses
-Bean paste
-Miso
Cheers.
Jessica
We use Tamari and the kind we use has no MSG in it!
Oh and having witnessed my hubby get the shakes and puke his guts out, I know for sure he is very allergic to MSG and can’t handle any of those foods.
I’m glad you put the “Homemade” back into your title, because it is homemade and deserves to be labelled as such. Suzie, you always take great care in your methods so please don’t question them. And when I make my fried rice using the seasoning package I will still be proud to call it homemade, because that’s where it came from…”my home.” And hey I learned something today, next time I’m in need of soy sauce I’ll look for the Tamari. That was a great foodie tip. Thanks!
That sounds yummy!! And as for the debate — homemade is home made. Plus, it’s not like you ripped open a pouch of flavor powder and added water. That’s homemade, but not exactly cooking.
I’m a snob and even I’d consider this making it from scratch. C’mon — who’s going to make their own Soy Sauce?
I so remember “Wok with Yan!” Hilarious 🙂 Gonna add this one to my Homemade Recipe book. Thanks for sharing this fabulous find!
I love the little pot you have your cornstarch in (or is that sugar?) So cute! 🙂
Beautiful looking sauce ;]
Yea – this looks fun! Tho my kids are fonder of ‘sweet n sour’ than I am – it so looks like something my son would love doing!
& yes, MSG DOES make some folks very sick, & gives a lot of others headaches!! Chinese is pretty much ‘out’ for us now that we’ve gone Gluten free, as much commercial soy sauce (not some tamari & not braggs, fortunatly) has gluten in it! Thai seems OK, but our local Japanese rest. uses Soy sauce that contains wheat as well.
I was SO sleepy this afternoon, then remembered I’d eaten some of the cornbread min muffins that I made ‘from scratch’ this weekend for a potluck – it was made with ‘regular’ cornmeal (ground on historic stones, also used to grind wheat!!)
I had NOT taken any to my daughter’s, as I think of her girls as more sensitive than me, but I reacted just like my oldest granddaughter when she gets some ‘accidental’ wheat or gluten – s-l-e-e-p-y!!! Took a nap – so rare in recent months!!
I’ll take the rest of the cornbread in to work, sigh.
YA know sweetie, if you leave out the corn starch and just reduce the sauce (cook it to soft ball stage) it will not thicken into “jello” when you refrigerate it. Also, try using “Very Berry” 100% juice instead of the ketchup/catsup. This is a very versatile dipping/glazing sauce so play with it! Add a drop of Tabasco for ‘zing’ … pineapple and red sweet peppers for ‘flare’ … and always make enough to not have to make it every time you get the urge to dip!
:-))
Hi again Suzie – LATE comment on this but THANK YOU – I am not allergic to MSG but too much does give me headaches and I too have a secret love of this sauce in takeout!
PS it is homemade – just like any cake or main dish you make using some prepared ingredients…. 🙂
Janet, so glad I could help with the recipe and I agree, this is make more homemade than the stuff we buy at the store especially!