Hoisin Sauce

by on April 16, 2013
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Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter/black bean pas
1 tb Honey/molasses
2 ts White vinegar
1/8 ts Garlic powder
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper

Instructions *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin.

Letting it rest does not appear to improve the taste noticeably.

Fish Sauce
Hoisin Sauce
Oyster Sauce
Mirin is rice wine sweetened with a large amount of sugar
Soy sauce is naturally fermented and aged up to two years.

Variations *EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

*The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.

*Different types of soy, molasses, some of the oil being hot pepper oil,other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

*The original without the variations stolen by Matt Giwer from AP Recipes credited to Dee Wang who advised peanut butter.

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