plum or duck sauce and hot mustard for dipping

CondimentsYear-round. While plums are seasonal (summer months in temperate climates), plum sauce is a shelf-stable preserved condiment manufactured and distributed throughout the year.

Plum sauce is high in sugar and carbohydrates due to its fruit and sweetener content, with minimal protein or fat. Some varieties contain small amounts of vitamins and minerals from the fruit base, though nutritional value is modest relative to serving size.

About

Plum sauce (also called duck sauce) is a thick, smooth condiment originating from Chinese cuisine, made primarily from plums, apricots, or a combination of stone fruits blended with sugar, vinegar, and spices. The sauce is characterized by its sweet and tangy flavor profile with subtle savory notes, ranging in color from amber to deep red depending on the fruit base and formulation. Traditional versions include ingredients such as ginger, garlic, chili peppers, and five-spice powder, though modern commercial versions vary widely in composition and complexity.

Culinary Uses

Plum sauce functions as a versatile dipping condiment in Chinese-American and Asian cuisine, particularly accompanying Peking duck, spring rolls, egg rolls, fried wontons, and grilled or fried meats. It serves as both a table condiment and an ingredient in glazes for poultry and pork dishes. The sauce's balance of sweetness, acidity, and umami makes it effective as a finishing sauce or marinade, though it is most commonly deployed as a dipping sauce where diners control the intensity of flavor with each bite.

Forms & Preparations

  • Jarred sauce — Ready-to-use condiment sold in glass jars, often slightly thickened; the most common commercial form for home consumption.
  • Squeeze bottle — Convenient dispensing format, typically found in Asian markets; allows controlled portioning for dipping.
  • Freshly made reduction — Prepared by simmering fresh or canned plums with sugar, vinegar, and spices; offers superior flavor complexity compared to commercial versions.
  • Glaze concentrate — Thicker, more concentrated version used primarily for cooking applications rather than direct dipping.
  • Powdered or dry mix — Instant formulation requiring water reconstitution; less common but found in some specialty markets.

Substitutes

  • Unknown — Use as a complementary dipping sauce rather than direct substitute; offers pungency and heat where plum sauce provides sweetness. Often served alongside plum sauce in traditional dim sum settings.
  • Unknown — Similar umami profile and thick consistency; substitute at 1:1 ratio. Hoisin is darker, more savory, and less fruity than plum sauce.
  • Unknown — Thin with rice vinegar and a touch of soy sauce (3:1:0.5 ratio) to approximate plum sauce's balance of sweet and tangy.
  • Unknown — Provides tartness and complexity; use sparingly (1 part tamarind to 2 parts sugar syrup) as it is more intensely sour than plum sauce.
  • Unknown — Use at 1:1 ratio; slightly runnier and may include pineapple, but offers similar sweet-sour balance for dipping applications.