Hoisin Sauce

"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!"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
1/2 cup sauce




  • Mix all ingredients in a small bowl for several minutes until throughly blended.

Questions & Replies

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  1. Great and easy, with a good flavor. I used tamari soy sauce, peanut butter, and honey. Thanks for sharing!
  2. 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!
  3. 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!
  4. Way too salty! I used 3 tbs Low Sodium Kikkoman soy sauce, and 1 Tbs Braggs Liquid Aminos, Peanut butter, molasses, and toasted sesame oil. I think it's partly the fault of the peanut butter...Peter Pan "Natural", which was a big disappointment...grabbed it because it was on sale, but it is hardly natural...sugar, fractionated palm oil, and salt! And maybe it was not supposed to be toasted sesame oil. Since most Chinese recipes call for that, I assumed it should be in the Hoisin, as well.
  5. I needed this for recipe#448488 as I couldn't find it in the store. I've made another recipe on here also before and both taste a little differant, I've never had the real thing so can't say which is closest but both are good. I did make a couple of small changes, added a teaspoon of powdered ginger and then heated it all in the microwave for 1 minute - that not only helped to melt, so blend everything together easier but seemed to thicke it just enough to the consistancy I was hoping for. Loved that it made only 1/2 cup as I didn't have a lot left over to store. I used peanut butter and the full amount of siracchi hot sauce and it was perfect, not hot at all. Very nice recipe GW


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