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Hoisin Sauce
5 from 42 votes

Hoisin Sauce

This homemade Hoisin Sauce blends soy sauce, peanut butter, maple syrup, molasses, chili and garlic for a balanced, slightly sweet, spicy, and savory condiment. The sauce is simmered and thickened with a cornstarch slurry, providing smooth texture suitable for dips or stir-fries.

Prep Time
5 mins
Additional Time
5 mins
Total Time
10 mins
Servings: 6 (yields about 2/3 cup)
Course: Appetizer, Condiments
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. If the sauce is too thick, add a bit of boiling water, one tablespoon at a time.
  4. 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.