Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plumssome brands and recipes include other fruit such as apple, peach, pineapple or apricotalong with sugar, vinegar, salt, ginger and chili peppers.
Detroit-style plum sauce is a variation of Chinese-American plum sauce found in most Chinese restaurants in the southeastern Michigan area. It is a watery, sweet, vinegar-based sauce that offers a much weaker flavor compared to traditionally prepared plum sauce.
thumb|Chicken in plum sauce
See also
- Duck sauce: an American-Chinese sweet sour fruit sauce
- Sweet and sour sauce: several kinds
- Tkemali: plum sauce of Georgia (Caucasus)
- Mumbo sauce: trade name of an American sauce
- Hoisin sauce: sauce based on fermented soybean paste
- Oyster sauce
- Siu haau sauce: a primary Chinese barbecue sauce
- Soy sauce: a saline sauce based on fermented soybean
- Chamoy: a Mexican savory fruit sauce
- List of dips
- List of Chinese sauces
- List of sauces