Hoisin Sauce (Better than Store-Bought)

1 serving
This homemade hoisin sauce recipe is a thick, flavorful condiment popular in Chinese cuisine, particularly Cantonese cooking. It's perfect for stir-fries, marinades, and glazes, offering a superior taste to store-bought versions that can often be too sweet, salty, and thick.

Ingredients

  • sesame oil
    1 tbsp
  • garlic
    2 clove
  • One 1-inch thumb-size piece fresh ginger
  • green onions

    whites and light green parts only

    2
  • light tamari or light soy sauce

    plus more

    5 tbsp
  • pure maple syrup
    5 tbsp
  • molasses
    2 tbsp
  • peanut butter

    try homemade peanut butter

    1 tbsp
  • Gochujang

    see notes

    1 ½ tsp
  • rice wine vinegar
    1 tsp
  • Chinese Five Spice

    see notes

    ¼ tsp
  • cornstarch
    ½ tsp

Directions

  1. 1

    Heat sesame oil in a small saucepan over medium heat. Stir in the garlic, ginger, and green onion. Cook, stirring occasionally, until tender and translucent, 3 to 5 minutes. Set the saucepan aside to cool.

  2. 2

    Stir in soy sauce, maple syrup, molasses, peanut butter, Gochujang, rice wine vinegar, and the Chinese Five Spice. Return the saucepan to medium heat and, while stirring, slowly bring to a simmer. Taste the sauce and adjust with ½ tablespoon to 1 tablespoon of soy sauce if necessary.

  3. 3

    Make a cornstarch slurry by mixing ½ teaspoon cornstarch with 2 teaspoons water. Whisk the slurry into the sauce. As it simmers, the sauce will thicken. Once thickened, remove it from the heat and let it cool. Refrigerate your sauce for up to one month.

Hoisin Sauce (Better than Store-Bought)

15 min1 serving

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