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Hoisin

Hoisin Sauce

This is another one of those recipes that may cause you to re-think ever using store-bought sauce again. This homemade Hoisin sauce is incredibly flavourful and full of natural, fresh ingredients that will make your dishes shine. It can be served alone as a dip or a side, or be used as a main ingredient in other dishes – as we have done with our Sticky Pork Belly appetizer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Sauces
Cuisine: Asian
Calories: 414
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup molasses
  • 2 tbsp black bean paste
  • 2 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1/2 tsp Sriracha
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/8 tsp Chinese five spice
  • 1/8 tsp black pepper freshly ground
  • 2 tbsp water
  • 2 tsp corn starch

Equipment

  • small bowl
  • medium pot
  • grater
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and mince garlic, peel and grate ginger, measure and separate all ingredients.
Bring it Together
  1. Combine all ingredients in a medium saucepan, reserving the water and corn starch for later. Heat the mixture over medium heat until it reaches a low simmer, whisking constantly.
  2. In a small bowl, combine the cornstarch and water and mix until completely dissolved.
  3. Add the cornstarch to the saucepan and continue to simmer for approximately 2 minutes until the mixture thickens. The sauce should be thick enough to cover the back of a spoon.
  4. Remove from heat and allow to cool before use.

Notes

  • Black bean paste is also known as "douchi" and is a type of fermented and salted black soybean. You can find it a many larger grocery chains, as well as a food stores specializing in Asian products such as T&T.
  • There are a number of possible ingredient alternatives for this recipe: substitute peanut butter for the black bean paste, honey or brown sugar for the molasses, white vinegar for the rice vinegar, and ground ginger in place of the fresh.
  • The Hoisin sauce can be made ahead and stored in the fridge for up to 2 weeks.