I need to know how to make a sweet & sour sauce without soy sauce?

Question

I need to know how to make a sweet & sour sauce without soy sauce?

Answer 1

Sweet and Sour Sauce  

A quick homemade sweet and sour sauce for dipping or to add to your main dish.

1  cup water  

1/2  cup white vinegar  

1/2  cup sugar  

1/4  cup tomato paste  

4  teaspoons cornstarch  

Combine all ingredients.

If using as a sauce in a dish you are cooking, just stir and add to pan a few minutes before service.

Then cook over med-high heat stirring constantly until sauce thickens and takes on a'glazed' appearance (1- 2 minutes).

If using as a dipping sauce, combine ingredients in a small saucepan and cook over medium heat stirring constantly until sauce boils.

Boil and stir 1 minute.

Keep warm for dipping.

Answer 2

There's no soy sauce in sweet & sour sauce - it's usually just vinegar and fruit

Check-out the link to a recipe on Food Network

Answer 3

Traditional Chinese sweet & sour sauce does require a small amount of soysauce, regardless whether it's regular soysauce (生抽), low-sodium soysauce, dark soysauce (老抽, which has MUCH LESS sodium) or light soysauce.  However, if you want to make it without soysauce, it must gear toward the "Sweet & Sour Ribs" style (京都排骨) of the sweet & sour taste (called 糖醋 in Chinese, which literally translates as "sugar vinegar").

Here's a direct English translation from the Chinese recipe "mixture ratios":

http://translate.google.com/translate?hl...

It gives an explanation of the use of different "types" of sugar vs. different "types" vinegar and the taste outcomes.  

The only thing I can think of to replace the soy sauce would be to use salt.  That way, you have a bit more control over how much salt to use (as opposed to the premixed salt proportion used in soy sauce).  But if, for some health reasons (like my best friend's situation), you cannot consume sodium at all, then you will have to leave it out.  The soy sauce and salt is strictly used to "balance" out the excessive vinegar and sugar-y taste.  Without it, I don't know how the taste will balance out without soy sauce, as I've never tried it that way.  But try out the recommended ratios in that translation and see.

NOTE:  That Foodnetwork's recipe also has soy sauce listed in the ingredients.  And 4 teaspoons of cornstarch is waaay too much for a thickening agent.  A little bit goes a looong way (about 1/2 - 1 teaspoon is sufficient, because you mix it in water to dilute it first before adding it in to thicken sauces and soups).  We use Tapioca (太白粉), available in Chinese grocery stores in the "powder mix" and spices section or isle, instead of cornstarch, because the texture is finer so that the sauce comes out "smoother" and more refined than cornstarch.  And ketchup, tomato sauce and Worcestershire sauce are all Americanized ingredients that we don't use in the traditional Chinese kitchen (home or restaurant).

Answer 4

in a small saucepan over medium heat add equal parts of:

-sugar

-water

-vinegar

-ketchup

bring to a slight boil, add a small amount of cornstarch dilluted in water to it to thicken to desired consistancy.  You can add other things (chopped green onions, lemon, hot chili peppers) if desired.

Answer 5

Its really not that hard... you just take your soy sauce, put it in a mixing container, then add the other sweet & sour ingredients like maybe a little more sugar, and some lemon juice?