Discover how to prepare hoisin sauce with simple ingredients. When used in recipes for beef and chicken that often call for barbecue sauce, this sweet and spicy sauce is fantastic.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 1/2 cup |
Ingredients
- ¼ cup soy sauce
- 2 tablespoons smooth peanut butter
- 1 tablespoon dark brown sugar
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon hot sauce, or to taste
- 1 clove garlic, minced
- ⅛ teaspoon ground black pepper
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and pepper together in a large bowl until well combined.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
Reviews
wow wow wow!!!!! very delish. only thing, and this might be my fualt because I quadrupled the recipe for the meal I made, it called for 1cup of hoisin sauce and since i doubled that recipe… ya see the pattern lol. so the sauce is a bit thick but very very flavorful delicious. sorry I forgot to take the picture before I used the sauce in my next recipe. but definitely will be making this again and will recommend to everyone!!!!!! pps. I used oyster sauce in place of the soy sauce, and red wine vinegar in place of the rice vinegar. K~Bye. 🙂
It was sooo simple to make and the taste was awesome! Goes well with stir-fries! I love that I can make it instead of having to buy it.
My daughter is on a low FODMAP diet, and is unable to tolerate the bottled hoisin sauce from the grocery store, so I have to make it from scratch. I was very disappointed in this recipe as it tasted more like a peanut sauce than hoisin sauce. I was hoping to avoid preparing black bean paste, but I guess there will be no shortcut with this recipe. It was good, but wasn’t really hoisin sauce.
Quick and easy to make, and tasty!
This was perfect for a garlic noodle recipe I wanted to try that called for hoisin sauce. Great flavor!
This is not even close to hoisin sauce. Way too salty and too much peanut butter! Use low sodium soy sauce, then only 1 tbsp of peanut butter, and add 2 tsp corn starch for a better result.
I thought it was missing something
Made 1/2 of the recipe and it yielded about 4 tablespoons which I used in a recipe for Asian dressing on a salad. If you keep whisking, it gets thicker.
I was skeptical, but in a COVID pinch, so tried it for lettuce wraps. Turned out great! And felt more natural, less MSG-like. I think I’ll make my own fro here on out. Thanks!
I substituted tahini (sesame paste) instead of peanut butter, teriyaki sauce instead of soy sauce and balsamic vinegar instead of white wine vinegar (all to taste). I put it on white fish (haddock and cod) covered and baked it @425°F for 10-15 (till flaked). It had a lovely Asian/Mediterranean fusion flavor served with rice, sweet potatoes and a Waldorf salad with raisins. Yum!
This is perfect Since I do not normally have Chinese 5 spice that is normally in hoisin sauce. Did substitute dark brown sugar with light brown sugar and replaced the hot sauce and garlic ingredients with 2 tsp of chili garlic sauce. Whisked all ingredients together in a small sauce pan on medium-low heat until thick and smooth. Added 1 tablespoon of this hoisin sauce to my homemade General Tsao’s sauce. Definitely keeper and don’t have to buy it again. This hoisin sauce is perfect for chicken and broccoli if you want that authentic takeout taste! Yum
Excellent!!
Did just what they said, yield is more like 1/3 cup. It’s fairly salty, so I used lite soy and will lower the salt called for in the stir fry recipe. Great flavor!!
It didn’t taste anything like hoisin sauce, surprisingly. This was actually pretty similar to peanut sauce, however, another popular Vietnamese/Thai dipping condiment.
Very good and delicious. Was perfect for the recipe I needed
Great recipe!!!!
Good sauce and easy to make. I used it in a low mein dish.
I made this today and WOW! I used 2 cloves of minced garlic, and a dash of molasses as well. I mixed with the cuisine hand mixer to completely incorporate the minced garlic. It came out a little thin, so I added 1tsp of cornstarch and let it simmer for 2 min on the stove. That thickened it up well.
Extremely salty and tastes nothing like hoisin sauce. Added honey and it is ok but still not good.
I make this every time I make stir-fry. It’s perfect to cook in with all the veggies and meat and spoon it over rice. Another stir-fry staple is yum-yum sauce A.K.A. Japanese white sauce. Cook your stir fry in hoisin sauce, squirt it all over with yum-yum and Sriracha and you’ll never need to go to the restaurant for that Japanese steak house flavor again 🙂
Very good! I made it gluten free by using a gluten free soy.