Ingredients
1/2 c. sugar
2 Tbsp. prepared mustard
1/2 c. crushed pineapple
1/2 c. pineapple juice
1 Tbsp. cornstarch
1/4 c. white wine vinegar
1 tsp. ginger
Method
Sources
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Combine sugar and vinegar in a pan. Cook over medium heat, stirring constantly until sugar dissolves. Remove from heat. Stir in mustard, ginger and pineapple. Combine cornstarch and juice, stirring until blended. Gradually stir about 1/4 of hot mixture into cornstarch mixture. Add remaining hot mixture, stirring constantly. Cook over medium heat until smooth and thickened. Yield: 1 1/2 cups.