Recipe
Hoisin Sauce
Make a glossy homemade hoisin sauce with fermented soybean paste, garlic, Chinese five spice and sesame oil, balancing sweet, savoury and sharp flavours for noodles, stir-fries, dipping and glazing.
Ingredients
Method
5 mins prep7 mins cook12 mins total
Add the fermented soybean paste, brown sugar, honey, soy sauce, rice vinegar, sesame oil, grated garlic, five spice, chilli sauce and 4 tbsp water to a small saucepan.
Whisk over a medium-low heat until the mixture is smooth and begins to simmer.
Cook for 4–5 minutes, stirring often, until the garlic is softened and the sauce is dark, glossy and lightly thickened.
Add extra water 1 tbsp at a time if needed, then taste and balance the sweetness with sugar or the sharpness with rice vinegar.
Cool the sauce before transferring it to a clean jar; it will thicken further as it cools.
Notes
Fermented soybean paste may also be labelled yellow bean sauce; if yours is thin, begin with less water.
Thin with water for stir-fries or keep it thick for dipping and brushing onto roasted meat.
Refrigerate in a clean, sealed jar for up to 7 days. Stir before using.
About this recipe
This quick homemade hoisin sauce brings together fermented soybean paste, brown sugar, honey, soy sauce and rice vinegar for a glossy Chinese-style condiment with a balanced sweet, savoury and gently sharp flavour.
Warm the mixture with garlic, five spice and sesame oil until smooth and lightly thickened, then loosen it to suit the job. Brush it over roasted meat, toss it through noodles or stir-fries, or serve it as a dip. The sauce thickens as it cools, so adjust the consistency before storing. It is useful to keep a jar ready for fast midweek meals, marinades and finishing glazes.
