Both plum sauce and hoisin sauce are staples in Chinese cuisine, but they are far from interchangeable. Their differences lie in their core ingredients and the resulting flavor profiles. Understanding what goes into each sauce allows you to appreciate their unique contributions to a dish and select the right one for your culinary needs.
The Ingredients in Plum Sauce
Plum sauce is a classic Cantonese sweet and sour condiment that is bright, tangy, and fruity. As its name suggests, its primary ingredient is plum, but variations exist. Some commercial or homemade versions may substitute plums with apricots, peaches, or even pumpkin puree. This practice originated from regional ingredient availability, giving rise to the 'duck sauce' many Americans are familiar with.
The base fruit is cooked down with a combination of other ingredients to create its signature sweet and tangy flavor. Spices, sweeteners, and acidic components are crucial for balance and depth.
Common Plum Sauce Ingredients
- Plums: The star ingredient, which can be fresh or in puree form.
- Sweetener: Sugar or honey provides the sweet element. The amount varies depending on the natural sweetness of the fruit used.
- Vinegar: Adds tanginess and helps balance the sweetness. Rice wine vinegar or apple cider vinegar are common choices.
- Ginger and Garlic: Aromatics that provide a savory, pungent depth to the sauce.
- Soy Sauce: A small amount adds saltiness and a savory umami note.
- Chinese Five-Spice: A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds that adds warmth and complexity.
- Star Anise: Often added whole during simmering to infuse its licorice-like flavor.
- Thickening Agent: Many commercial versions use a starch like cornflour to achieve a thicker, more uniform consistency.
The Ingredients in Hoisin Sauce
Hoisin sauce is a dark, thick, and complex sauce, often referred to as Chinese barbecue sauce. Its flavor is a rich tapestry of savory, salty, and sweet notes, with a deep umami character. Unlike plum sauce, its flavor is not fruit-based. The key ingredient is fermented soybean paste, which gives it its characteristic savory depth. Despite its name, which translates to 'seafood' in Cantonese, hoisin sauce contains no seafood. It is often served with seafood dishes, which is the origin of the name.
Common Hoisin Sauce Ingredients
- Fermented Soybean Paste: The foundational ingredient, responsible for the savory, salty, and umami base.
- Garlic: Provides a potent, pungent aromatic quality.
- Red Chili Peppers: Adds a mild to moderate level of heat.
- Sweeteners: Sugar, honey, or molasses balance the saltiness and create the signature sweet finish.
- Vinegar: A touch of rice vinegar provides a subtle tartness.
- Sesame: Sesame paste or sesame oil contributes a nutty, toasted flavor.
- Spices: Five-spice powder is a common addition, adding its warm, aromatic profile.
- Starch: Sweet potato, wheat flour, or cornstarch are sometimes used as a thickening agent.
Plum Sauce vs. Hoisin Sauce: A Comparison
| Characteristic | Plum Sauce | Hoisin Sauce |
|---|---|---|
| Main Flavor | Primarily sweet and sour, with a fruity tang. | Deep savory and salty umami, with a sweet undertone. |
| Base Ingredient | Plums, or other fruits like apricot or peach. | Fermented soybean paste. |
| Color | Light golden-brown to reddish-brown. | Dark, almost black, reddish-brown. |
| Texture | Thinner, jam-like, and glossy. | Thick, opaque, and paste-like. |
| Culinary Use | Dipping sauce for spring rolls, egg rolls, or fried meats; glaze for duck. | Marinade for meats like ribs or pork; dipping sauce for Peking duck; stir-fry sauce. |
| Vegan Status | Almost always vegan, but always check ingredients. | Typically vegan, containing no animal products despite the name. |
Flavor Profiles and Culinary Applications
Plum sauce’s sweet and tangy flavor profile makes it the perfect accompaniment for rich, fatty, or fried foods. The acidity cuts through the richness, while the sweetness provides a pleasant contrast. It is most famously served as a dipping sauce for fried wontons, egg rolls, or roasted duck. The smooth, glistening texture coats food beautifully, adding both flavor and visual appeal.
Hoisin sauce, with its complex and savory profile, is more versatile. Its thick consistency and robust flavor make it an excellent glaze for roasted meats like Char Siu pork or Peking duck. When used as a marinade, its umami-rich ingredients tenderize and infuse the meat with deep flavor. It can also be incorporated into stir-fries, noodle dishes, or used as a table condiment to add a final burst of flavor. For example, its classic pairing with Peking duck adds a rich, savory layer that complements the crispy skin. You can find more information about its versatile uses at Lee Kum Kee.
Making Your Own Sauces
Creating your own plum and hoisin sauces at home is a rewarding experience that allows you to control the quality of ingredients and customize the flavor. A homemade plum sauce typically involves simmering chopped plums with sugar, vinegar, spices, and other aromatics until the fruit softens and the sauce thickens. A homemade hoisin sauce can be prepared by whisking together a mixture of soy sauce, fermented bean paste, peanut butter (for richness), sweeteners, spices, and other components. The homemade versions often boast fresher, more complex flavors than their store-bought counterparts.
Conclusion
While both plum and hoisin sauces add delicious complexity to Asian dishes, they achieve this through entirely different ingredient combinations. Plum sauce relies on the sweet and sour notes of fruit, while hoisin sauce is built on the deep, savory umami of fermented soybeans. Understanding these foundational differences allows home cooks to confidently choose the right condiment to enhance their recipes, whether as a dip, a glaze, or a flavorful marinade.
