Sweet-and-Sour Sauce

Name: Sweet-And-Sour Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 200 ml
Cuisine: Asian
Ingredients: 50 g Sugar; 49.5 ml White Vinegar; 47.6 ml Black Vinegar; 50 ml Water

Independent adaptation of a publicly published Lin Ju-wei recipe. Not affiliated with, sponsored by, or endorsed by Lin Ju-wei.

Sweet-And-Sour from a starred kitchen.

Ratio

White Vinegar 50 mlBlack Vinegar 48 mlWater 50 ml

Ingredients

Sugar — 50 g
White Vinegar — 49.5 ml
Black Vinegar — 47.6 ml
Water — 50 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Lin Ju-wei works in Taiwanese / Chinese at Yuan Ji / Yuenji; credentials include Michelin 1* (Yuan Ji / Yuenji, Taiwan).

Originally published as Sweet-and-Sour Sauce.

Adapted from a Lin Ju-wei recipe (Lin Ju-wei / Michelin Guide Taiwan (Yuan Ji tiger prawn)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Lin Ju-wei / Michelin Guide Taiwan (Yuan Ji tiger prawn) (published as “Sweet-and-Sour Sauce”). Full citation lives in Provenance.