Sweet and Sour Sauce II

Measure out equal parts brown sugar and ketchup into a small saucepan, then add a smaller amount of soy sauce to taste, typically using a ratio of 1:1:0.25.

Place the saucepan over medium-low heat and stir all ingredients together until the brown sugar begins to dissolve into the ketchup and soy sauce.

Continue stirring the mixture constantly to prevent the sugar from scorching on the bottom of the pan.

Bring the sauce to a gentle simmer, allowing the flavors to meld together and the sauce to slightly thicken.

Taste the sauce and adjust the balance by adding more brown sugar for sweetness, ketchup for body and tang, or soy sauce for saltiness and depth.

Remove the saucepan from heat and allow the sauce to cool slightly; it will continue to thicken as it cools.

Transfer the finished sauce to a serving bowl or airtight container, and serve warm as a dipping sauce or store refrigerated for up to one week.