Description
A rich, savory, slightly sweet homemade hoisin sauce made with pantry staples—perfect for marinades, dips, stir‑fries, and glazing meats.
Ingredients
- ½ cup soy sauce
- 2 Tbsp peanut butter or black bean paste
- 1 Tbsp honey or maple syrup
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sriracha or chili garlic sauce (optional)
- 1 garlic clove, minced
- ½ tsp Chinese five‑spice powder
- ¼ tsp black pepper
- 1 tsp cornstarch mixed with 1 Tbsp water (slurry)
Instructions
- In a small saucepan over medium heat, whisk together soy sauce, peanut butter (or black bean paste), honey (or maple syrup), rice vinegar, sesame oil, sriracha (if using), garlic, five‑spice, and black pepper until smooth.
- Bring to a gentle simmer, stirring frequently to prevent sticking.
- Stir in the cornstarch slurry and continue to simmer 1–2 minutes until the sauce thickens to a glossy consistency.
- Remove from heat and let cool to room temperature—it will thicken further as it cools.
- Transfer to a clean jar or airtight container.
- Refrigerate for at least 1 hour before using to let flavors meld.
- Store in the refrigerator for up to 2 weeks.
Notes
- Substitute almond butter for a nut‑free version (check labels for cross‑contamination).
- Adjust sweetness with more honey or maple syrup to taste.
- Add up to 1 tsp hoisin powder or molasses for deeper color and flavor.
- For a smoother texture, blend ingredients in a small blender before simmering.
- Use as a marinade for chicken, pork, or tofu, or whisk into stir‑fries for an instant hoisin boost.