Pink Sauce

You know the stuff~ the thick, pink sauce served with Mar Far Chicken or other take-out delights. The wonderful stuff that sits on the tables waiting to be poured all over your fried rice. Ummmm.....I think I could eat it all by itself. By far, it's my most favorite part of Chinese food.

I searched a long time to find a recipe that tasted like my favorite restaurant makes. I found it a couple years ago and as I was making some eggrolls and fried rice for dinner tonight I thought maybe you would like the recipe too!

I'm sorry there is no picture. I didn't think to take one when I was making it and it doesn't last long around here :)

This isn't a healthy recipe, nor does it pretend to be. However, it is delicious!

Pink Sauce

2 1/4 cups oil (canola works well)
3/4 cup apple cider, rice or white vinegar
1 cup ketchup
1 1/2 teaspoons dry hot mustard or Chinese mustard
1/2 teaspoon salt
1 egg, or pasteurized egg substitute equal to 1 large egg
1 cup sugar

Put the first 6 things in a blender and mix well. Slowly add the sugar while it blends and keep blending for 2 minutes after you have added all the sugar. Makes 1 quart and should be stored in the fridge, especially if you used a raw egg!

Make this sauce and your homemade take-out will be just as good (if not better!) than the "real" thing.