Hoisin Sauce
User Reviews
5
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Prep Time
5 mins
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Additional Time
5 mins
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Total Time
10 mins
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Servings
6 (yields about 2/3 cup)
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Course
Appetizer, Condiments
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Cuisine
Asian
Hoisin Sauce
Description
Hoisin Sauce is made by combining light sodium soy sauce, unsweetened natural peanut butter, maple syrup (or honey), molasses, chili sauce, rice vinegar, sesame oil, minced garlic, fresh grated ginger, black pepper, and miso paste. These ingredients are simmered to meld flavors and a slurry of cornstarch and water is whisked in to thicken the sauce to the desired consistency.
The recipe mentions alternatives for the fermented bean paste component: miso (used here) offers mild sweetness, while Korean chunjang and spicy doubanjiang provide different flavor profiles. Using low sodium soy sauce helps control saltiness since the sauce is naturally salty. The sauce thickens further as it cools and should be shaken before use if separation occurs.
Hoisin Sauce serves well as a dip or incorporated into stir-fry dishes where a complex sweet-spicy-savory flavor is desired. Letting the sauce chill at least 30 minutes after cooking helps the flavors meld and sets the texture.
Ingredients
Sauce:
- 1/4 cup soy sauce light sodium
- 2 tablespoons peanut butter unsweetened, natural
- 2 tablespoons maple syrup or honey
- 1 tablespoon chili sauce
- 1 tablespoon molasses
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated
- 1/8 teaspoon black pepper
- 1 teaspoon miso paste
Slurry:
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Add all the sauce ingredients to a small saucepan over medium-high heat and whisk to combine. Bring it to a boil, then lower the heat to medium to maintain a simmer.
- In a small bowl, combine water and cornstarch until the cornstarch is fully dissolved. Whisk it into the sauce and continue simmering until it starts to thicken.
- If the sauce is too thick, add a bit of boiling water, one tablespoon at a time.
- Remove the pan from heat and let it cool. It will thicken more as it cools. Serve it as you prefer - as a dip, for example, or add it to stir-fries.
Notes
- Use low-sodium soy sauce to prevent the sauce from becoming too salty.
- Allow the sauce to cool and chill for at least 30 minutes so flavors meld and thickness develops.
- If separation occurs during storage, shake the sauce well before each use.
- Consider alternatives like chunjang or doubanjiang paste for different flavor profiles when making fermented bean paste choices.
User Reviews
Overall Rating
5
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