Recipe: Definitive Pink Sauce (Kim's Chinese Restaurant - Medford, OR)

This version was developed in 1999 from numerous reader suggestions in response to former Food Editor JoNel Aleccia's assertion that the recipe was a closely guarded secret. Even after the long-running Medford Chinese restaurant closed two years ago, Kim's former owners didn't reveal the formula.

If you don't want to make your own, manufacturers of Keli's Hawaiian Sweet & Sour Sauce swear their condiment could pass for Kim's.

Source: Mail Tribune, Medford, Oregon ; June 1999
By JoNel Aleccia "Readers ensure pink sauce is no secret"

DEFINITIVE PINK SAUCE

2 1/4 cups salad oil
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
Pasteurized egg product to equal one large egg (see note)
1 cup sugar

Combine first six ingredients in a blender; blend well. Gradually blend in sugar. Store mixture in the refrigerator. Makes 1 quart.

NOTE: Nearly every copy of this recipe the Mail Tribune received included one or more raw eggs. However, the United States Department of Agriculture strongly discourages the consumption of raw eggs, which may be contaminated with bacteria that cause salmonella poisoning. Precautions are especially necessary for pregnant women, very young children, the elderly and people with compromised immune systems. Pasteurized egg products are available in the grocery store dairy case.