Teresa's Recipes
Homemade Hoisin Sauce
Discover the rich and complex flavors of homemade Hoisin sauce, a beloved staple in Chinese cuisine. This thick, sweet, and savory sauce is perfect for glazing meats, dipping spring rolls, or adding depth to stir-fries. Its alluring blend of spices and aromatics will transport your taste buds to the bustling streets of China, where this sauce has been cherished for centuries as a key component in various dishes, especially as a glaze for Peking duck. Crafted with love, this version allows you to control the ingredients for a fresher, healthier alternative to store-bought options.
Ingredients
- 1/2 cup Soy sauce
- 2 tablespoons Peanut butter
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves, minced Garlic
- 1 teaspoon Sesame oil
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Dietary Notes
- Servings: 8
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Calories: 70
- Fat: 4g
- Carbs: 9g
- Protein: 2g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a medium bowl, whisk together the soy sauce, peanut butter, honey, rice vinegar, minced garlic, sesame oil, and Chinese five-spice powder until smooth and well combined.
- In a separate small bowl, mix the water and cornstarch together until the cornstarch is fully dissolved.
- Pour the cornstarch mixture into the sauce and whisk continuously until fully incorporated.
- Transfer the sauce mixture to a small saucepan and cook over medium heat, stirring constantly with a whisk or wooden spoon until the sauce begins to thicken, about 5-7 minutes.
- Once thickened, remove the saucepan from heat and let the sauce cool. It will continue to thicken as it cools.
- Store the cooled hoisin sauce in an airtight container in the refrigerator for up to 2 weeks.
Tips
- For a spicier kick, add a dash of sriracha or chili paste to the sauce.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- This sauce can also be used as a marinade for meats or tofu, enhancing their flavor before cooking.