Hoisin sauce
This hoisin sauce knows how to blend its flavours. It is sweet yet never cloying, savoury without heaviness, and just nutty enough to carry a subtle heat. It is hoisin, reimagined at home, and once you try it, you may find yourself leaving the shop-bought version behind. This extraordinary condiment is filled with rich peanut butter and a blend of Asian classics like soy sauce and sesame oil. Whether you are glazing, dipping, marinating, or simply adding it to your favourite meals, this sauce introduces warmth and depth wherever it lands.
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Ingredients
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1
Garlic clove
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100 ml
Chinese soy
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3 tbsp
Creamy peanut butter
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3 tbsp
Liquid honey
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1 tbsp
Vinegar 12%
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2 tbsp
Oil
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½ tsp
Tabasco sauce
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1 tbsp
Sesame oil
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Warming the sesame oil gently before adding it helps release its aroma and makes the flavour more pronounced. Heat it in a small pan over low heat for about 1 minute, just until it becomes fragrant. Heating it for longer than recommended can make it taste bitter.
The sauce should be smooth and pourable, with a texture that coats a spoon without dripping too quickly. If you prefer it thinner, stir in a splash of water or a little more soy sauce. To make it thicker, simmer it for another 1–2 minutes, or stir in a small amount of cornstarch slurry, about ½ teaspoon of cornstarch mixed with 1 teaspoon of cold water, and heat gently until it thickens.
Chinese soy sauce works best for hoisin sauce. It has a deep colour and fuller taste that matches the sweetness of the honey and the peanut butter. Japanese soy sauce is lighter, both in colour and flavour, and can make the sauce taste more delicate. If you use Japanese soy, the result will still work, but bear in mind that it will be thinner and less intense.
FAQ: Questions about hoisin sauce
Hoisin sauce comes together in minutes, but knowing how to store it, serve it, and tweak it just right makes all the difference. Here are a few answers to the questions we often get.
What is in hoisin sauce?
Hoisin sauce is typically made with soy sauce, a sweetener such as honey or sugar, vinegar, garlic, and sesame oil. Some versions include peanut butter for a nutty base and chilli or tabasco for a hint of heat. Hoisin sauce is used for glazing meats, such as pork, duck, and chicken, dipping spring rolls, and adding flavour to stir-fries, noodle bowls, and rice dishes. It also works well as a marinade or finishing sauce, and can be stirred into wraps or spooned over roasted vegetables.
What does hoisin sauce taste like?
Hoisin sauce has a deep, sweet-salty taste with a slightly tangy finish. It is sometimes compared to a thicker, sweeter version of soy sauce or a less spicy version of barbecue sauce.
Should hoisin sauce always be refrigerated after preparation?
Yes, you should always store hoisin sauce in the fridge once it has cooled. Store it in a clean, airtight jar or container, and use it within 1–2 weeks. Give it a good stir before using, as it will thicken slightly over time.
Nutritional values
Nutritional value, per
900 Kcal
| Fibre | - | 3.9 gram fibers |
| Protein | 5.4 | 11.9 gram |
| Fat | 66.8 | 68 gram |
| Carbohydrates | 27.8 | 61.5 gram |
Recommended information
Serving suggestion
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Enjoy homemade hoisin sauce from Asia
With our easy hoisin sauce recipe, you can make this delicious Asian condiment at home in no time. It comes together in 10 minutes and will quickly become a staple you keep in the fridge to return whenever you need a flavour boost. The sauce works with more recipes than you might think, making it an easy go-to helper when you are trying out new and exciting Asian meals in the kitchen.
The sauce has roots in China, where it has long been part of everyday cooking, especially in Cantonese cuisine. Although its name means “seafood” in Cantonese, it contains no seafood at all. Instead, it became known for its sweet-salty character and glossy texture; a sauce that could do a bit of everything in the kitchen and quickly earned a place in homes and street stalls alike.
Rich, sweet, and umami flavours
Hoisin sauce wears its boldness proudly, but it is the quiet layering of flavours beneath the surface that gives it real depth. Soy sauce offers a sharp, fermented saltiness, setting the base for everything else to build on. Peanut butter softens that edge with a slow, roasted warmth, making the salt feel rich instead of harsh.
Honey plays a surprisingly important part in the sauce, adding a herbal sweetness that smooths over both the soy and the tang of vinegar. These wonderful flavours are anchored by Tabasco. Though used sparingly, this red pepper sauce lifts the blend with mild heat.
With a creamy, sticky texture
Peanut butter and honey give the hoisin sauce its signature body and glossy finish, forming a texture that feels rich and smooth. The more liquid ingredients, like sesame oil, vinegar, and soy sauce, thin it out slightly to keep it pourable and easy to drizzle or brush, making it ready for your next meal.
Use in stir-fries or with different meats
Homemade hoisin sauce is one of those staples that easily slips into different meals. For instance, mix it into a chicken and vegetable stir-fry, or brush it over pork ribs before they hit the oven. You can also use it to glaze duck breast, brush it on oven-roasted asparagus, or spoon it over grilled flank steak.
But its use goes far beyond those dishes. It also fits perfectly into rice bowls with crispy tofu, wraps filled with roasted chicken, or rice noodle salads with crisp vegetables. Once it is made, you will find plenty of ways to use it without even thinking about it.
Make a few adjustments to the sauce
Our recipe for hoisin sauce is easy to adapt, and a few small changes can shift the flavour depending on what you like or what you have on hand. If you want a softer, milder acidity, swap the regular vinegar for rice vinegar. It has a gentle tang and gives the sauce a smoother, slightly sweeter edge. Sweetness can be coaxed in a different direction, too: soft brown sugar brings a mellow depth, melting into the sauce with a touch of caramel warmth.
If you want something closer to the traditional profile, try replacing some of the peanut butter with fermented soybean paste. The bold, savoury intensity adds a deeper, saltier edge, reshaping the balance of the sauce. For more heat, sriracha works well in place of Tabasco. It has a thicker consistency and a steady burn.
You can also add a pinch of Chinese five-spice powder for extra warmth. It offers traces of cinnamon, clove, and star anise, and gives the sauce a more aromatic character. Start with a small amount, as it can easily take over.
