Plum Ginger Mustard Sauce
Quick Plum Ginger Mustard sauce with mustard, plum and hoisin. Whisk, chill, and use as dip, glaze or spread. Vegan option and storage tips included.
This recipe was created by Spice House staffers Adam Schwartz and Tracy Turoczy for an event at the Evanston Women's Club.
- Whisk five simple ingredients for a tangy-sweet Plum Ginger Mustard sauce ready in minutes.
- Store chilled in a sealed container. Add sugar to boost fruity plum notes or use vegan hoisin for a vegan version.
- Great as a dip or glaze; thin to dip or warm and reduce for a sticky glaze. Pairs well with braised pork belly.
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Preparation Instructions:
Mix all ingredients in a bowl and whisk until smooth. Store in sealed container in refrigerator.
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More About This Recipe
This is a perfect pairing for Five-Spice Braised Pork Belly. If you want to bring out the fruity plum flavor, add a bit of sugar. For vegan sauce, make sure you're using vegan hoisin sauce.
Frequently Asked Questions
How much sauce does this recipe make?
This recipe yields about 1/3 cup, roughly 4 to 6 tablespoons. That is enough for 2 to 4 servings as a dipping sauce.
How long can I store the sauce?
Keep it in a sealed container in the refrigerator. Use within 1 to 2 weeks for best flavor. You can freeze portions in an ice cube tray for up to 2 to 3 months.
Can I use fresh ginger instead of ground ginger?
Yes. Replace 1 teaspoon ground ginger with about 1 tablespoon fresh grated ginger, then taste and adjust. Fresh ginger gives a brighter, more pungent flavor.
What can I use if I do not have plum sauce or hoisin?
For plum sauce swap, use apricot or peach preserves thinned with a little rice vinegar. For hoisin swap, mix 1 teaspoon soy sauce or tamari with 1/2 teaspoon molasses or maple syrup and a dash of sesame paste or peanut butter to mimic the sweet umami.
Can I use this sauce as a glaze as well as a dip?
Yes. For dipping, keep it as written or thin slightly with water or rice vinegar. For glazing, warm the sauce gently and simmer to reduce and thicken, or brush on during the last minutes of roasting or broiling.
How do I make the sauce vegan?
Use a vegan-labeled hoisin sauce and confirm your plum sauce has no animal ingredients. Most store-bought plum and hoisin sauces are vegan, but check the label to be sure.
How can I change the sweetness or heat level?
To boost fruity sweetness add a small amount of sugar, honey or maple syrup. To increase heat add crushed red pepper, a pinch of cayenne, or swap some mustard powder for a hot mustard variety. Adjust in small amounts and taste as you go.
How much sauce does this recipe make?
This recipe yields about 1/3 cup, roughly 4 to 6 tablespoons. That is enough for 2 to 4 servings as a dipping sauce.
How long can I store the sauce?
Keep it in a sealed container in the refrigerator. Use within 1 to 2 weeks for best flavor. You can freeze portions in an ice cube tray for up to 2 to 3 months.
Can I use fresh ginger instead of ground ginger?
Yes. Replace 1 teaspoon ground ginger with about 1 tablespoon fresh grated ginger, then taste and adjust. Fresh ginger gives a brighter, more pungent flavor.
What can I use if I do not have plum sauce or hoisin?
For plum sauce swap, use apricot or peach preserves thinned with a little rice vinegar. For hoisin swap, mix 1 teaspoon soy sauce or tamari with 1/2 teaspoon molasses or maple syrup and a dash of sesame paste or peanut butter to mimic the sweet umami.
Can I use this sauce as a glaze as well as a dip?
Yes. For dipping, keep it as written or thin slightly with water or rice vinegar. For glazing, warm the sauce gently and simmer to reduce and thicken, or brush on during the last minutes of roasting or broiling.
How do I make the sauce vegan?
Use a vegan-labeled hoisin sauce and confirm your plum sauce has no animal ingredients. Most store-bought plum and hoisin sauces are vegan, but check the label to be sure.
How can I change the sweetness or heat level?
To boost fruity sweetness add a small amount of sugar, honey or maple syrup. To increase heat add crushed red pepper, a pinch of cayenne, or swap some mustard powder for a hot mustard variety. Adjust in small amounts and taste as you go.
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