Copycat McDonald's Sweet And Sour Sauce For Nuggets Recipe | CDKitchen (2024)

FAQs

What is the main ingredient in McDonald's sweet and sour sauce? ›

Ingredients: High Fructose Corn Syrup, Water, Apricot Puree Concentrate And/or Peach Puree Concentrate, Distilled Vinegar, Contains 2% Or Less: Soy Sauce (water, Soybeans, Wheat, Salt), Salt, Modified Food Starch, Sherry Wine Powder, Dextrose, Soybean Oil, Xanthan Gum, Spices, Sodium Benzoate (preservative), Natural ...

Apricot and peach blended with spicy vinegar, teriyaki, mustard and worcestershire sauces.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

In 2014 CHUMAK started manufacturing of sauces for McDonald's, namely ketchup, mayonnaise, and later –Sauce “Ukrainskyi”. This year we again extended the cooperation, having manufactured Cheese Sauce by order of McDonald's. Today, CHUMAK supplies more than 10 kinds of products to McDonald's restaurants.

Silly Putty Silicone (Dimethylpolysiloxane)

It is the secret ingredient that keeps fryer oil from foaming. McDonald's Filet-O-Fish and French fries have it, as do Wendy's Natural-Cut Fries With Sea Salt. In fact, most fast-food items that bathe in a deep-fat fryer are imbued with a hint of dimethylpolysiloxane.

Sweet and Sour Sauce

A perfect blend of sweet and tangy flavors, making it a favorite for chicken nuggets and more.

The two new sauces are Sweet & Spicy Jam sauce—McDonald's first-ever breakfast-inspired dipping sauce in the U.S.—and Mambo sauce, inspired by a staple condiment with rich cultural history (often referred to as “mumbo sauce”) in the Washington, D.C. area.

Ingredients: Soybean Oil, Sweet Relish (diced Pickles, Sugar, High Fructose Corn Syrup, Distilled Vinegar, Salt, Corn Syrup, Xanthan Gum, Calcium Chloride, Spice Extractives), Water, Egg Yolks, Distilled Vinegar, Spices, Onion Powder, Salt, Propylene Glycol Alginate, Garlic Powder, Vegetable Protein (hydrolyzed Corn, ...

Make a flour slurry to thicken creamy sauces.

Combine equal parts of flour and cold water in a cup. Mix it until it's smooth and stir it into the sauce. Bring the sauce to a simmer for 5 minutes. A general rule is use 2 tsp (3 grams) of flour to thicken 1 L (34 fl oz) of liquid.

If the sauce isn't thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin. Store in a sealed jar in the fridge for up to 2 weeks.

Do the Chinese eat sweet and sour sauce? ›

Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat rather than in cooking, as is common in Westernized Chinese cuisine.

Ingredients: Soybean oil, Water, Liquid egg yolk, Vinegar, Sugar, Salt, Mustard seeds, Mustard bran, Xanthan gum, Potassium sorbate, Calcium disodium EDTA.

Ingredients: Water, Glucose-Fructose Syrup, Apricot Puree Concentrate, Sugar, Spirit Vinegar, Modified Maize Starch, Ground Coriander Seed, Spices (contain Allergen Ingredient: MUSTARD & Allergen Ingredient: CELERY), Salt, Rapeseed Oil, Tomato Paste, Dried Onion, Caramelised Sugar Syrup, Acid (Citric Acid), Thickener ( ...