How to Prepare a Unique Version of Sweet & Sour Sauce
This is not your classic Asian sweet and sour sauce using soy sauce as a base. This version features demi glace as the base with sugar for sweetness and vinegar for the sour. It also calls for capers for a salty component.
Capers are the bud of bush indigenous to the Mediterranean. They add a briny and piquant dimension to food.
They’re a little salty so take this into account when seasoning. Nonpareil capers from southern France are considered the best.
Best Served With: Steaks - Veal Chops - Sweetbreads
Sweet and Sour Sauce Recipe
- 2 tablespoons sugar
- 2 tablespoons vinegar
- ½ cup white wine
- 2 teaspoons shallots chopped
- 1 cup demi-glace
- 1 tablespoon seedless raisins
- 1½ teaspoons capers drained
- salt and pepper to taste
- In a small saucepan, whisk the sugar and vinegar together over medium high heat until the sugar dissolves. Bring to a boil and cook until the sugar caramelizes, constantly stirring.
- Add the white wine and whisk vigorously for a few seconds.
- Add the shallots, bring to a boil and reduce by one third.
- Whisk in the demi-glace.
- Add the raisins and capers.
- Reduce until the sauce is thick enough to coat a spoon. Season with salt and pepper.
- Serve immediately.
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.
Savory Choice's Demi Glace
More Than Gourmet's Demi Glace Gold
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