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Dorothy Thomas

Hoisin Sauce Recipe

A rich, savory, and slightly sweet Chinese condiment perfect for glazing meats, stir-fries, or dipping. This homemade version is quick, flavorful, and free from preservatives.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Condiment, Sauce
Cuisine: Asian, Chinese
Calories: 25
Ingredients Equipment Method

Ingredients
  

  • 60ml 4 tbsp Soy sauce (or tamari for GF)
  • 30g 2 tbsp Peanut butter (or black bean paste)
  • 15ml 1 tbsp Rice vinegar
  • 30ml 2 tbsp Honey (or maple syrup for vegan)
  • 5ml 1 tsp Sesame oil
  • 1 clove Garlic, minced
  • 2g 1 tsp Chinese five-spice powder
  • 1g ½ tsp Black pepper
  • 5ml 1 tsp Sriracha (optional, for heat)

Equipment

  • Small saucepan
  • Whisk
  • Measuring spoons/cups
  • Airtight jar (for storage)

Method
 

  1. In a small saucepan, whisk together soy sauce, peanut butter, rice vinegar, honey, sesame oil, minced garlic, five-spice powder, black pepper, and sriracha (if using).
  2. Cook over medium-low heat for 3–5 minutes, stirring constantly, until the sauce thickens slightly.
  3. If too thick, add 1–2 tbsp water; if too thin, simmer another minute.
  4. Let cool, then transfer to an airtight jar. Refrigerate for up to 2 weeks.