McDonalds Sweet and Sour Sauce (Print)

Tangy apricot-pineapple sauce ideal for dipping chicken, fries, or spring rolls

# Ingredient list:

01 - 1/2 cup apricot preserves

02 - 1/4 cup canned pineapple juice

03 - 2 tablespoons white distilled vinegar

04 - 2 tablespoons light brown sugar

05 - 3 tablespoons ketchup

06 - 2 teaspoons soy sauce

07 - 1/2 teaspoon salt

08 - 1 tablespoon cornstarch

09 - 2 tablespoons cold water

10 - 1/4 teaspoon garlic powder

11 - 1/4 teaspoon onion powder

01 - In a small saucepan, combine apricot preserves, pineapple juice, vinegar, brown sugar, ketchup, soy sauce, and salt.

02 - Place over medium heat and whisk until smooth and heated through, about 3–4 minutes.

03 - In a small bowl, whisk cornstarch with cold water to make a slurry.

04 - Pour the slurry into the saucepan while stirring constantly.

05 - Bring the mixture to a gentle boil, whisking frequently, until the sauce thickens and becomes glossy (about 2–3 minutes).

06 - If using, stir in garlic powder and onion powder for extra depth.

07 - Remove from heat and let cool slightly before serving.

08 - Store leftovers in an airtight container in the refrigerator for up to one week.

01 -

It comes together in about 15 minutes flat with stuff you probably already have in your fridge.
The taste is spot on close enough that your family might actually stop asking for drive thru.

02 -

The sauce will thicken more as it cools, so do not overcook it or you will end up with jelly.
Straining through a fine mesh sieve eliminates any fruit chunks from the preserves for that perfectly smooth restaurant texture.

03 -

Make the slurry separately and never dump cornstarch directly into hot sauce or it will clump.
The sauce keeps for a week in the refrigerator but the flavor actually gets better after a day or two.