This easy homemade hoisin sauce recipe uses common pantry ingredients. I love the sweet and salty flavor and the best part is you can make it as spicy as you want it.
One of the most popular recipes on my blog that uses hoisin sauce is Mongolian Ground Beef Noodles. One of the things that people have said is that the amount of hoisin sauce used causes the sodium levels to be quite high. It's still delicious, but some find the salt level to be too much.
Now, with this homemade version of hoisin sauce, it makes the salt level perfect and the dish is even more beautiful now with this sauce in place of the store-bought hoisin.
Hoisin sauce is usually made with fermented soybean paste, but peanut butter offers a better flavor in my opinion, so that is how I am making mine.
What You Need to Make Homemade Hoisin Sauce
- Low sodium soy sauce
- Rice vinegar
- Creamy Peanut Butter
- Fresh garlic
- Chinese Five Spice
How To Make Hoisin Sauce
First, add all of the ingredients to a small pot, except for the cornstarch – soy sauce, rice vinegar, peanut butter, garlic, honey, Chinese Five Spice Powder, and sriracha.
Heat to medium heat and warm through, stirring, until the ingredients combine.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water, until the cornstarch dissolves.
Pour the cornstarch and water mixture into the hoisin saucepot and whisk until well combined.
Heat for another 1-2 minutes, until the hoisin sauce thickens.
Check out these other delicious homemade sauces
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 3 cloves garlic minced
- 2 tablespoons honey
- 1/2 teaspoon Chinese Five Spice Powder use more as desired
- 2 teaspoons Sriracha
- 1 teaspoon cornstarch
- 2 tablespoons of water
- Add all of the ingredients except for the cornstarch and water to a medium saucepan.
- Heat to medium heat and stir until the ingredients combine.
- In a small bowl, whisk the cornstarch with the water until the cornstarch dissolves.
- Pour the cornstarch and water mixture into the hoisin saucepan and whisk until well combined.
- Heat for another 1-2 minutes, until the hoisin sauce thickens.
- Let cool and store in an air-tight container in the fridge. The sauce will last for two weeks.
Amount Per Serving: Calories: 20Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 126mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g