Hoisin Sauce

Salty and sweet homemade hoisin sauce makes a great glaze, dipping sauce and more!

Course condiment

Cuisine Asian

Keyword sauce

Prep Time 5

Cook Time 5

Total Time 10

Calories 436kcal

Author Emma Chapman

Ingredients

¼ cup soy sauce
2 tablespoons molasses
2 teaspoons sesame oil
1 tablespoon rice vinegar
2 tablespoons peanut butter
2 cloves garlic
2 teaspoons ginger
1 teaspoon sriracha
1 teaspoon cornstarch
1 tablespoon water

Instructions

Mince the garlic. Peel and mince the ginger.
In a small pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook for one minute until very fragrant.
Then turn the heat down to low and add the soy sauce, molasses, rice vinegar, peanut butter, and sriracha. Whisk to combine.
In a small bowl or glass, whisk together the cornstarch and water to create a slurry.
Pour this into the sauce and stir until it begins to thicken (1-2 minutes). Remove from heat.

Notes

While I most often use natural peanut butter for this recipe, it’s not traditional. Soybean paste would be ideal. But this is not an ingredient I see very often at the grocery stores I shop at, and not something I tend to have on hand. So, if you are like me then natural peanut butter or almond butter are great alternatives.

If you can’t have soy sauce, tamari or coconut aminos are a pretty good alternative.

I find mincing the garlic and ginger is easy to do with a cheese grater or microplane.

Store homemade hoisin sauce in an airtight container in the refrigerator for at least a week but likely longer.

Nutrition