Always Foodie


Sauces and Dressings

December 24, 2011
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Why do you think my plum sauce recipe got burnt despite following the procedure?

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Written by: Always Foodie

I was trying to make the plum pudding hard sauce. And to tell you the truth the result was awfully bad it was all burnt despite me present in the kitchen all the time. Why do you think it got burnt despite following the procedure? Will you please help me out with the procedure? I already have half a cup of the unsalted butter, the softened confectioners sugar one to two cups, vanilla, rum and brandy. What else do I need?



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Always Foodie

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  • Anushri Mondal

    Plum sauce, as the name suggests involves cooking plus cuts into small pieces with water and additional spices such as ginger, garlic,red onion, soya sauce and red chilli sauce. Some people like their plum sauce thick with heavy consistency whereas likes their plum sauce completely smooth. For those wiry heavy consistency, their use chopped ginger, garlic and onions whereas the other with smooth consistency preference can use the paste of the same spices.In order to prevent the plum sauce from getting burnt, one needs to constantly stir the sauce. This means that while the sauce is getting cooked over fire, one needs to stand infront of it. Adding all he ingredients and then over the saucepan with a lid and allowing the sauce to simmer on its own is a bad idea. Afterall, nothing can be worse that having to consume some burnt Plum sauce.So a constant supervision is required.Nothing else can burn the plum sauce if this much attention is given to it. Afterall it is a delicacy that one eats as an accompaniment with steamed momos, fried, tofus, slices of chicken, boiled vegetables etc.