How to Cook · Sauces
Plum Sauce
A glossy, sweet-and-sour fruit sauce — technically a prune gastrique, with caramelized sugar cut by vinegar and simmered with prunes for body, though "plum sauce" is the friendlier name at the table. Its bright sweetness is a classic match for duck, cutting through the rich meat and making the crisp skin taste even better.
- Prep
- Cook
- Total
- Yield
- ~¾ cup
- Category
- Sauce
- Cuisine
- French
Ingredients
Directions
Make the caramel
In a small saucepan, melt the sugar over medium heat, swirling occasionally, until it turns a deep amber color, 4–5 minutes — watch closely, sugar can go from caramelized to burnt quickly. Carefully add the vinegar (it will bubble and steam vigorously) and stir to dissolve the caramel.
Simmer and finish
Add the prunes and stock and simmer until the prunes soften and the sauce thickens slightly, about 10 minutes. For a smooth sauce, blend and strain; for a rustic one, leave as is. Season with a little salt to balance the sweetness.
Sauces
