Ever try to cook a Chinese dish and need Hoisin Sauce as one of the ingredients, but don’t have any in the pantry? I’ve been in that situation before, so today I want to share with you how easy it is to make your own Homemade Hoisin Sauce!
I usually buy a “name brand” Hoisin sauce at the grocery store. However, sometimes (especially when cooking a stir fry or another Asian recipe), I find I need just a bit of hoisin sauce, and I’ve run out (even though I THOUGHT I had some in the fridge).
Authentic hoisin sauce is made using soybeans or soybean paste… but… (go figure) I don’t usually have those items hanging around my home. But… this recipe is an incredibly close substitute in taste to store-bought (and without using soybeans), so I say it’s a winner!
That’s why I searched for, and found a recipe online for how to make your own hoisin sauce. That way, if I run out of store-bought, it is easy to make a small batch of homemade, without having to run to the store at the last minute! Hoisin sauce is one of the ingredients required to make Hoisin Asian Meatballs and my Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken, so it’s nice to have in the fridge.
Here’s the ingredients you will need to make hoisin sauce: soy sauce, water, molasses, creamy peanut butter, rice (or white wine) vinegar, garlic powder, hot sauce, and cornstarch.
To make the sauce, put all ingredients EXCEPT CORNSTARCH into a small pan. Heat the ingredients using medium heat, until the peanut butter and the molasses dissolve, and the sauce is smooth.
Turn up the heat on your stove top to medium-high heat. Add cornstarch, and whisk ingredients together until all lumps are gone. Once sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.
This is what the sauce looked like, after it had thickened. The recipe, as written, will yield about 1/2 cup of hoisin sauce. Be sure to store the hoisin sauce in a covered airtight container in the refrigerator, where it will stay fresh for 1-2 weeks. Once refrigerated, the sauce may thicken even more, so when you get ready to use it, stir it real good before using.
That’s it! See how easy it is to make your own hoisin sauce? I love learning how to re-create store bought food items in the comfort of my own kitchen. Knowing how to do this has come in handy more than once, and saved me countless trips to the grocery store “for just one more thing”.
Have a fantastic day, friends! Hope you will remember this recipe when you need hoisin sauce for a great dish you are preparing!
Recipe Source: http://www.curiouscuisiniere.com/hoisin-sauce/
- 3 Tablespoons soy sauce
- 1 Tablespoon water
- 2 Tablespoons molasses
- 1 Tablespoon peanut butter (creamy)
- 1 Tablespoon garlic powder
- 1 Tablespoon Rice Wine Vinegar (may substitute white wine vinegar)
- ½ teaspoon garlic powder
- ¼ teaspoon hot sauce (I used srriracha)
- 2 teaspoons cornstarch
- To make the sauce, put all ingredients EXCEPT CORNSTARCH into a small pan. Heat the ingredients using medium heat, until the peanut butter and molasses dissolve, and sauce is smooth.
- Turn up the heat on your stove to medium-high heat. Add cornstarch to sauce; whisk ingredients together until all lumps are gone. Once sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.
- Sauce can be used immediately on meats or veggies. Store in airtight covered container in refrigerator. When ready to use after refrigeration, give it a good stir, use and enjoy this sauce in a variety of meals.
Here’s one more to pin on your Pinterest boards!