Prep 5 mins
Cook 0 mins
It's next to impossible to find Hoisin Sauce in Mexico, so I'm learning to make my own. Recipe from Epicurion website. Ignore the nutritional information as this recipe only makes 1/2 cup however unable to input that amount into the recipe!
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter or 2 tablespoons black bean paste
- 1 tablespoon honey or 1 tablespoon molasses
- 2 teaspoons white vinegar
- 1⁄8 teaspoon garlic powder
- 2 teaspoons sesame seed oil
- 20 drops chinese-style hot sauce, adjust to taste (jalapeno or habenaro sauce may be substituted)
- 1⁄8 teaspoon black pepper
- Mix all ingredients in a small bowl for several minutes until throughly blended.
Great and easy, with a good flavor. I used tamari soy sauce, peanut butter, and honey. Thanks for sharing!
Perfect! Due to several allergies, I couldn't use the hoisin we had. This was so easy to tweak for our needs! Used black bean paste (i just opened a can of black beans, drained and pureed) and used a dash of jalepeno sauce. I subbed rice vinegar for white. Thanks!
My local asian store was closed by the time I got there tonight and I was in dire need of hoisin to make Char Siu Bao for pork buns. This recipe is extremely close to the real thing. I doubled the recipe and found out halfway through that I was almost out of black bean sauce (go figure!) and had to use half black bean sauce and half peanut butter. It was right on the mark. Thank you thank you for saving my hide tonight!