McDonald's Sweet and Sour Sauce
This recipe expertly replicates McDonald's iconic sweet and sour sauce, combining apricot and peach preserves with corn syrup, vinegar, and savory spices. It's a versatile, balanced condiment, perfect for dipping chicken nuggets, spring rolls, or elevating various Asian-inspired dishes with its signature sweet, tangy, and savory profile.
Equipment
- 1 Small Saucepan Non-reactive material preferred
- 1 Whisk
- 1 Measuring Cups and Spoons For accurate ingredient measurements
- 1 Heat-Resistant Spatula For stirring and scraping
- 1 Airtight Container For storing the finished sauce
Ingredients
Main
- * 1/4 cup apricot preserve
- * 1/4 cup peach preserve
- * 2 tablespoon light corn syrup
- * 5 teaspoon white vinegar
- * 1 1/2 teaspoon cornstarch
- * 1/2 teaspoon lite soy sauce
- * 1/2 teaspoon prepared yellow mustard
- * 1/4 teaspoon kosher salt
- * 1/8 teaspoon garlic powder
- * 2 tablespoon water
Instructions
- In a small bowl, whisk together the 1 1/2 teaspoons of cornstarch with 2 tablespoons of cold water until a smooth slurry forms; set aside.
- In a small saucepan, combine the 1/4 cup apricot preserve, 1/4 cup peach preserve, 2 tablespoons light corn syrup, 5 teaspoons white vinegar, 1/2 teaspoon lite soy sauce, 1/2 teaspoon prepared yellow mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon garlic powder.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to fully combine the ingredients.
- Once simmering, slowly pour the prepared cornstarch slurry into the saucepan while continuously whisking to ensure even thickening and prevent lumps.
- Continue to simmer and whisk for 2-3 minutes, or until the sauce thickens to your desired consistency, coating the back of a spoon.
- Remove the saucepan from the heat and allow the sauce to cool completely at room temperature; it will thicken further as it cools.
- Taste the sauce and adjust seasonings if desired, adding a touch more vinegar for tang or corn syrup for sweetness.
- Transfer the cooled sweet and sour sauce to an airtight container.
- Store in the refrigerator for up to one week.
- Serve chilled with your favorite fried foods, spring rolls, or other Asian-inspired dishes.
Notes
To achieve a perfectly smooth sauce, always dissolve the cornstarch in cold water first to create a slurry before adding it to the hot mixture; this prevents lumps. Use a non-reactive saucepan to avoid any metallic off-flavors interacting with the acidic vinegar. Simmer gently until the sauce coats the back of a spoon, keeping in mind it will thicken further as it cools. For optimal flavor melding, prepare the sauce in advance and chill it thoroughly. Store in an airtight container in the refrigerator for up to a week.