While this recipe is a gluten-free, grain-free adaptation of a Filipino recipe, this sauce is serviceable for sweet and sour sauces for Chinese, Malaysian, and Indochinese treatments of seafood, poultry, and vegetables. Or for anything you would dip into, say, a duck sauce.
In a few days I will be posting a recipe you can enjoy this sauce with, but I wanted to get a dipping sauce or two up and ready for you in advance.
You’ll note it is darker than most sweet and sour sauces — that’s the level of tomato in this.
My recipe source is adapted from Vanjo Merano’s Filipino blog, Panlasang Pinoy.
Prep time: 10 minutes
Cook time: 5 minutes
Rest time: Allow to cool to room temperature
Serves: A lot of dipping can go on with this. Reserve in fridge.
Gluten-Free Sweet and Sour Sauce
- 4 tablespoons coconut palm sugar
- 2.5 tablespoons tomato sauce
- 1/3 cup rice vinegar
- 1/2 teaspoon gluten-free soy sauce/tamari
- 5 teaspoons arrowroot powder
- 5 teaspoons room temp tap water
In a small bowl, mix the arrowroot with the tap water with a whisk or fork; set aside.
Add everything else to a small skillet, heat on medium and stir while dissolving. When the sugar is dissolved, add in the arrowroot/tap water slurry.
Remove from heat and mix gently; there may be a few lumps but most will eventually mellow out. Return to low heat, and continue to stir until the mixture melds, probably no longer than a minute.
Set aside and allow to drop to room temperature before using (for use on future dates, refrigerate). The sauce will thicken further as it cools.