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This recipe clones one of those sauces you get with your
order of McNuggets at the world’s largest hamburger outlet.
Now, instead of shoving a fistful of the little green packs
into your backpack, you can make up a batch of your own to
use as a dip for store bought nuggets, chicken fingers, fried
shrimp, and tempura. Or you can even use this as a sauce
for the traditional Chinese sweet and sour dish (with pineapple,
bell pepper, onion, and sautéed chicken or pork.) It’s a
simple recipe that requires a food processor or a blender,
and the sauce will keep well for some time in the fridge.
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
1. Combine all ingredients except the water in a food processor
or a blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water,
stir, and bring mixture to a boil. Allow it to boil for five
minutes, stirring often. When the sauce has thickened, remove
it from the heat and let it cool. Store sauce in a covered
container in the refrigerator.
Makes about 3/4 cup.
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