DIY Hoisin Sauce-The Battle

It is no secret that I am delighted when I find I can make a homemade version of a commercial product.  Several months ago I found a recipe for Hoisin Sauce in a microwave book.  The author indicated that the recipe had come from Recipezaar which is now Food.com.

I thought I would go check the recipe out on the site.  When I got there I found that there were two very different recipes for making Hoisin Sauce.  The one in the book which makes quite a bit and another one that made a smaller amount.

I decided to make both recipes and see if I liked one better than the other, and, of course, I had to make my own changes, too.  The results were mixed.  They were both easy to make and used ingredients that I keep on hand.   I didn’t really like one that more than the other one.  The shortcomings in both recipes were that, as written, neither of them had the thick, paste-like texture like the commercial Hoisin sauces I have purchased.  I have adjusted my recipes for that.

So, try them both.  If you need just a little Hoisin Sauce make the recipe the yields the smaller amount.  The recipe that makes the larger amount says that it keeps 2 weeks.  For longer storage, I don’t see why the sauce can not be frozen, so I would dollop recipe amounts out on a parchment paper-lined pan, flash freeze, and put the dollops in a freezer bag or container.

The first recipe uses black bean sauce or peanut butter.  I used peanut butter since I always have that on hand.  One recipe said 1 T., one recipe said 2 T.  I used 1 T.  I think that the peanut butter flavor may be a little too much with 2 T.

DIY Hoisin Sauce-small quantity
1/4 c. low-sodium soy sauce
1-2 T. black bean paste or creamy peanut butter
1 T.  molasses, honey, or brown sugar, firmly packed (I used molasses)
2 t. unflavored rice wine vinegar, white wine vinegar, or white vinegar (use use rice wine vinegar)
2 t. sesame oil
1 clove garlic, minced or 1/4 t. garlic powder (I used the powder)
1/8 t. onion powder
2 t. cornstarch
20 drops hot sauce, preferably Chinese (I did not use this much)
1/8 t. black pepper

Combine soy sauce, peanut butter, molasses, vinegar, sesame oil, garlic, onion powder in a glass measuring cup.  Microwave on high 30 seconds to melt peanut butter for easier mixing.  Beat with a wire whisk until well blended  and cool.  Stir in cornstarch, beating until well blended.  Microwave 30 seconds to 1 minute until mixture is thickened.  Stir well.  Add hot sauce and black pepper.  Makes about 1/3 cup.

DIY Hoisin Sauce-large quantity
1 c. beef broth (low sodium if possible)
1/2 c. low-sodium soy sauce
1/3 c. dry sherry
2 T. cornstarch
2 T.  molasses
2 T. brown sugar
2 T. tomato paste
1-2 cloves garlic, crushed
1/2 t. ginger
black pepper to taste

Combine all ingredients in a 1 qt. glass measuring cup or microwave-proof bowl.  Stir with a whisk to dissolve cornstarch.  Partially cover with plastic wrap.  Microwave on high 2 minutes.  Stir with a whisk.  Microwave 1 1/2 to 2 more minutes until thickened.  Stir again with a whisk until smooth.  Let cool and store in refrigerator up to 2 weeks.  Ingredients may also be put in a small saucepan, and mixture cooked on the stove until boiling and thickened.  Makes about 2 cups.

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