Sweet and Sour Sauce

dessert traditional recipe

INFO

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Details

Ingredients

• 1 tablespoon olive oil
• 1/3 cup chopped onion
• 1/2 teaspoon grated ginger
• 1/4 cup finely diced pineapple
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 2 tablespoons chili garlic sauce (recommended: Sriracha Chili Garlic Sauce)
• 1/4 cup sugar
• 1/4 cup chicken broth
• 2 teaspoons cornstarch

Method

1. Heat the oil in a small saucepan over medium-high heat.
2. When hot, add the onions and cook, stirring, until softened, about 2 minutes.
3. Add the ginger and cook, stirring constantly, for 30 seconds.
4. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar.
5. Bring the sauce to a simmer and cook, stirring, for 3 minutes.
6. In a small bowl, whisk together the chicken broth and cornstarch until smooth.
7. Add to the sauce mixture and bring to a boil.
8. Cook for 1 minute, remove from the heat, and cool slightly.
9. Pour the sauce into a small food processor or blender and pulse several times. Serve warm.

Quick View

Traditional
Serve	1.25 cup
Preparation Time	5 mn
Cooking Time	10 mn
Temperature
Authors	Pascal Crausaz Emeril Lagasse
Special