Tuesday, March 17, 2015

Hoisin Sauce Recipe

In my goal of putting my recipes where I can find them all, here, here is another recipe for one of those things that I use all the time.

Hoisin Sauce.

The sauces you get at the market are typically chock full of preservatives and you pay five bucks for an itty bitty jar.  Nope.

This is quick, easy, and no cooking involved.  Just stir in a bowl with a whisk or a fork.

I did this the last time I made Char Siu Pork and ran out.  Turns out I had everything I needed and the taste was just what I was used to.

I know that Char Siu Pork recipe way too well by now, and I won't tolerate having the flavor change.  It was "Right On One" using this Hoisin Sauce.

Ingredients for about 1/3 cup of sauce:

  • 4 Tablespoons Soy Sauce
  • 2 Tablespoons Peanut Butter or Black Bean Paste
  • 1 Tablespoon Honey or Molasses
  • 2 teaspoons Cider Vinegar or Rice Vinegar
  • 1 Garlic Clove minced or put through a garlic press
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Hot Oil or Hot Sauce (Optional)
  • 1/8 teaspoon Black Pepper

Alternately, you could use variations of the Sesame Oil and Hot Sesame Oil in proportions to taste.  When I made it with the Char Siu, I used both oils and left out the black pepper.

Where there is a choice of ingredients, I used the first one.


  • Pretty easy, actually.  Add all ingredients to a small bowl, whisk, and serve.
  • If this recipe is too "thin" for your purposes and you need a thick, almost jelly like consistency, you can either reduce it over heat or add some cornstarch - or both.

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