Homemade Black Bean Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2 cups
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Course
Main Course
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Cuisine
Chinese
Homemade Black Bean Sauce
Description
The Homemade Black Bean Sauce recipe uses fermented black beans as the base, rinsed and coarsely chopped to retain some texture. Along with minced white onion, garlic, and optional ginger, the mixture is cooked in vegetable oil infused with dried chili peppers. The chilis deepen the aroma without excessive spiciness unless very hot peppers or additional hot ingredients are included.
Next, Shaoxing wine, soy sauce, and sugar are incorporated and gently simmered until the onion softens and the flavors meld. Slow cooking on low heat and constant stirring prevent burning while developing a balanced sauce that combines savory, umami, subtle sweetness, and mild spice. Garlic adds pungent depth in the final step.
This sauce can season stir-fries, marinades, or dips and delivers authentic complexity without requiring harsh spice levels. Ginger's inclusion provides an aromatic note but is optional depending on preference.
The recipe notes recommend avoiding alcohol substitutes that reduce shelf life and suggest options to spice it further if desired, such as adding homemade chili oil or cayenne powder. Using a garlic press helps mince garlic effectively.
Ingredients
- 1 cup fermented black beans
- 1/3 cup vegetable oil
- 1/4 white onion , minced
- 4 to 6 dried chili peppers , torn to small pieces (*Footnote 1)
- 1/4 cup Shaoxing wine (or dry sherry, or Japanese sake) (*Footnote 2)
- 1/4 cup soy sauce or soy sauce, or tamari for gluten-free option, light
- 1/4 cup sugar (or brown sugar)
- 1 garlic 8 to 10 big cloves, minced (*Footnote 3, head
- 1 ginger minced (*Footnote 4, thumb-sized piece
Instructions
- Rinse fermented black beans with tap water, drain, and coarsely chop them. I like to leave some bigger pieces of the beans, to give the sauce more texture.
- (Optional) You can use a food processor to mince all the ingredients. Add black beans, onion, and garlic into a food processor. Blend until both ingredients are minced, but not a fine paste.
- Heat oil and dried chili peppers in a saucepan over medium heat until warm. Turn to medium low heat. Cook until the chili peppers turn dark, but not black. Stir occasionally. Scoop out the chili peppers and discard them.
- Add the black beans and onion. Cook and stir, until the sauce looks a bit dry. (The beans will absorb oil at first, but release the oil once they’re cooked.)
- Add Shaoxing wine, light soy sauce, and sugar. Simmer and stir until the onion turns tender. It takes about 10 minutes or so. The sauce can be easily burned, so make sure to keep the heat low and stir the sauce constantly to ensure even cooking.
- Add garlic and ginger (if you’re using these ingredients). Continue to cook and stir the sauce until the onion turns very tender. You should see oil floating on top of the sauce.
- Transfer the sauce to a large bowl to cool off completely.
- Store the sauce in an airtight jar in the fridge for 2 weeks to a month.
Notes
- The sauce is lightly spicy unless very hot chili peppers are used; add chili oil or cayenne powder for more heat.
- Ginger adds aroma but is optional.
- If avoiding alcohol, omit Shaoxing wine; avoid stock as it shortens shelf life.
- Using a garlic press can speed mincing garlic.
User Reviews
Overall Rating
5
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