Craving the convenience and flavor of takeout but prefer to cook at home? Why not make your own takeout sauces? Homemade sauces are not only healthier but also customizable to suit your taste preferences. With just a few ingredients, you can recreate your favorite restaurant-style sauces in the comfort of your own kitchen.
In this guide, we’ll walk you through five easy-to-make homemade takeout sauces: General Tso’s Sauce, Sweet and Sour Sauce, Teriyaki Sauce, Soy Sauce Marinade, and Spicy Szechuan Sauce. Each recipe is designed to be simple and quick, using common kitchen ingredients and techniques. Whether you’re preparing a weeknight dinner or hosting a gathering, these sauces will elevate your meals with authentic and delicious flavors.
Ingredients for Homemade Takeout Sauces
1. General Tso’s Sauce
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
2. Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
3. Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (or white wine)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
4. Soy Sauce Marinade
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon chopped green onions
5. Spicy Szechuan Sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tablespoons chili paste (or sriracha)
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon sesame oil
How to Make Homemade Takeout Sauces
1. General Tso’s Sauce
- In a medium bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and brown sugar until the sugar is dissolved.
- In a separate small bowl, mix cornstarch with a few tablespoons of water to create a slurry. Add this slurry to the sauce mixture.
- Stir in the minced garlic, ginger, and sesame oil.
- Pour the mixture into a saucepan and bring to a simmer over medium heat. Stir continuously until the sauce thickens and becomes glossy.
- Remove from heat and let cool. Store in an airtight container in the refrigerator for up to two weeks.
2. Sweet and Sour Sauce
- In a medium saucepan, combine ketchup, rice vinegar, soy sauce, and granulated sugar.
- In a small bowl, mix cornstarch with water to make a slurry. Add this to the saucepan.
- Stir in garlic powder and ground ginger.
- Cook over medium heat, stirring constantly until the sauce thickens and becomes clear.
- Remove from heat and allow to cool. Store in the refrigerator for up to two weeks.
3. Teriyaki Sauce
- In a saucepan, combine soy sauce, mirin, sake, brown sugar, and honey.
- Add the minced garlic and ginger.
- Bring the mixture to a boil, then reduce heat and let simmer for about 5 minutes.
- Mix cornstarch with a small amount of water to create a slurry and add to the sauce. Stir until the sauce thickens.
- Remove from heat and cool. Store in an airtight container in the refrigerator for up to three weeks.
4. Soy Sauce Marinade
- In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey.
- Add the minced garlic, ginger, and chopped green onions.
- Mix well until the honey is fully dissolved.
- Use immediately as a marinade for meats or vegetables, or store in the refrigerator for up to one week.
5. Spicy Szechuan Sauce
- In a medium saucepan, combine soy sauce, rice vinegar, hoisin sauce, and chili paste.
- Stir in brown sugar and cornstarch mixed with a small amount of water.
- Add minced garlic and ginger, then stir well.
- Cook over medium heat, stirring frequently until the sauce thickens and becomes glossy.
- Remove from heat and let cool. Store in an airtight container in the refrigerator for up to two weeks.
About the Main Ingredients
Soy Sauce: A staple in Asian cuisine, soy sauce adds a salty, umami flavor to dishes. It’s used as a base in many sauces and marinades, providing depth and complexity.
Rice Vinegar: Rice vinegar offers a mild acidity and slight sweetness, balancing flavors in sauces like General Tso’s and Sweet and Sour. It helps to cut through rich or savory ingredients.
Hoisin Sauce: This thick, sweet, and savory sauce is commonly used in Chinese cuisine. It adds richness and depth to sauces such as General Tso’s and Spicy Szechuan.
Brown Sugar: Brown sugar adds a caramel-like sweetness and depth to sauces. It complements savory ingredients and enhances the overall flavor profile.
Cornstarch: Used as a thickening agent, cornstarch helps to achieve the desired consistency in sauces. It forms a slurry with water and thickens the sauce when heated.
Mirin and Sake: Both are essential for making Teriyaki sauce. Mirin is a sweet rice wine that adds depth and complexity, while sake contributes a delicate, nuanced flavor.
Chili Paste: For those who love a spicy kick, chili paste (or sriracha) is key to creating Spicy Szechuan sauce. It adds heat and a touch of sweetness to the sauce.
Sesame Oil: This oil provides a nutty flavor and aroma, enhancing the overall taste of sauces and marinades. It’s commonly used in Asian cuisine for its distinctive flavor.
Honey: Adds natural sweetness and helps to balance the flavors in sauces and marinades. It also helps to thicken sauces slightly when used in combination with cornstarch.
These homemade takeout sauces are perfect for adding flavor to your meals and making your own takeout at home. Enjoy experimenting with these recipes and discover the joy of creating delicious sauces from scratch!
