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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a very easy sauce to make and much tastier and more economical than the purchased bottled variety. The vegetable stock can be substituted for pineapple juice or just plain old water. I use the juice when I am making a stir fry that I will throw some pineapple pieces into. You can vary the ingredients to your taste. To make this sauce gluten free, ensure that you use a GF stock, soy sauce and maize cornflour. White Wings cornflour and Fountain soy sauce are currently gluten free in Australia. The sauce will keep easily for a week in the refrigerator Ingredients:
1/2 cup vegetable stock or 1/2 cup chicken stock |
2 tablespoons white vinegar |
4 tablespoons brown sugar |
2 tablespoons soy sauce (gluten-free if required) |
3 tablespoons tomato sauce (us-ketchup) |
1 tablespoon cornflour (us, cornstarch) |
3 tablespoons water or 3 tablespoons stock |
Directions:
1. Stir the cornflour into the water.
2. Combine all ingredients in a small saucepan over a medium heat.
3. Stir the mixture constantly and bring it to the boil. Continue to stir until the sauce thickens.
4. Use immediately or store in an airtight container in the refrigerator.
5. NOTE: For a thicker sauce add more cornflour eg to use as a dipping sauce.
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