Homemade Organic Basic Sweet and Sour Stir-Fry Sauce

Here’s What You’ll Need:

  • 1/4 cup organic pasture butter [1/2 stick]
  • 1/4 cup organic unbleached white flour
  • 4 cups Homemade Organic Chicken Stock
  • 1/2 cup organic raw apple cider (or kombucha) vinegar
  • 1/2 cup organic cane sugar
  • 2 tsp. Real Salt

Here’s How I do it:

  1. In a large frying pan over medium high heat, combine the butter and flour while stirring until just blended.
  2. Add the stock, vinegar, sugar and salt to the cooked roux; Bring the mixture to a boil while stirring to blend well.
  3. Reduce the heat and simmer for 10-15 minutes, or until the mixture thickens.
  4. Use in stir fry dishes in place of individual ingredients; Season according to the dish.
  5. This yields 6 cups of sauce, enough for 4 sweet and sour stir fry dishes.
  6. Enjoy!

Homemade Organic Almost Heinz 57 Sauce

Wow, I am so glad that I was able to make this sauce.  The recipe that I adapted can be found here.  I added more turmeric to the recipe to get the traditional color.  Otherwise it would look much more like ketchup mixed with raisin puree.  I think it turned out pretty well.  The taste matures in the refrigerator, so allow it to marinate overnight.

Here’s What You’ll Need:

  • 1/3 cup organic raisin puree
  • 1 cup organic distilled white vinegar
  • 1 cup organic raw apple cider vinegar
  • 1 cup organic cane sugar
  • 1 cup [8 ounces/ 7 ounces plus 2 Tbsp.] organic tomato paste
  • 1/2 cup unchlorinated and unfluoridated water
  • 2 Tbsp. Homemade Organic Basic Yellow Mustard; OR Homemade Organic French’s-Styled Classic Yellow Mustard 
  • 2 Tbsp. homemade organic applesauce
  • 1 1/2 tsp. Real Salt
  • 2 Tbsp. organic lime juice
  • 1/2 tsp. pureed organic onion
  • 1 organic clove garlic, pureed
  • 4 tsp. organic turmeric
  • 1/8 tsp. Homemade Chili Powder
  • 1 pinch organic cayenne pepper
  • 1 pinch organic celery seed

Here’s How I do it:

  1. Pour the 1/3 cup of raisins into a pint-and-a-half jar with 1/3 cup of water.
  2. Allow to sit for 30 minutes.
  3. Add the garlic and onion to the raisins, and puree for a minute on low with an immersion blender.
  4. Put the puree and the remaining ingredients into a 2 quart chef’s saucepan.
  5. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to medium-low and simmer for 30 – 45 minutes.
  7. Enjoy!