Hoisin Sauce
Many store-bought hoisin sauces tend to be overly salty, too sweet, or excessively thick. But this homemade version strikes the perfect balance, savory, slightly sweet, tangy, and packed with umami.
Notes
Ingredients :
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely minced or grated
- One 1-inch thumb-size piece fresh ginger, finely minced or grated
- 2 green onions, whites and light green parts only, finely minced
- 5 tablespoons (65g) light tamari or light soy sauce, plus more to taste
- 5 tablespoons (65g) pure maple syrup
- 2 tablespoons (30g) molasses
- 1 tablespoon (20g) peanut butter
- 1 ½ teaspoons Gochujang, see notes
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon Chinese Five Spice, see notes
- 1/4 teaspoon cornstarch
Instructions :
Making your own hoisin sauce is quick and simple, just 15 minutes and a few basic kitchen tools! All you need is a small saucepan and a whisk or spoon.- In a small saucepan, heat sesame oil over medium heat.
- Add minced garlic, grated ginger, and chopped green onion.
- Cook for 3 to 5 minutes, stirring occasionally, until soft and fragrant. Remove from heat to cool slightly.
- Stir in light soy sauce (or tamari), maple syrup, molasses, peanut butter, gochujang, rice wine vinegar, and Chinese Five Spice.
- Return the pan to medium heat and bring the mixture to a gentle simmer, stirring continuously.
- Taste then adjust with additional soy sauce if needed.
- Prepare a cornstarch slurry by mixing ½ teaspoon of cornstarch with 2 teaspoons of water.
- Slowly whisk the slurry into the simmering sauce. It will thicken as it cooks.
- Once the desired consistency is reached, remove from heat and allow it to cool.