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    You are in: Home / Chinese / Homemade Hoisin Sauce Recipe
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    Homemade Hoisin Sauce

    Average Rating:

     22 Total Reviews

    Showing 1-20 of 22

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    • on December 27, 2012

      Cooking gluten free often means making what you need from scratch to ensure you avoid contaminants. I used trusted ingredients from my pantry to put this recipe together and could rest easy knowing the dish I prepared was truly gluten free. The side benefit to making your own homemade condiments, etc, is avoiding preservatives or other undesirable ingredients such as MSG. I really appreciate this recipe. It was terrific! One thing I would suggest is mixing the peanut butter and honey together well first, then slowly incorporating the soy sauce, oil and remaining ingredients. I threw them all together as directed and found that it took lots of elbow grease with the whisk to get the peanut butter to incorporate with everything else.

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    • on August 08, 2008

      I was so thankful to have found this recipe-I ran out of store-bought and needed it for Stir-fried Zucchini With Hoisin Sauce. I used molasses and hot chili garlic sauce and it was delicious! Thank you for a great recipe!!!

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    • on February 11, 2013

      imho (in my humble opinion) is my take on this is that stick with the molasses i use mushroom soy sauce and i use apple vinegar instead of rice vinegar.the mushroom and apple taste gives it much more depth.
      also i am an onion and garlic freak so what i do is add a half a clove of crush garlic and a crushed leak to taste.
      i have heard of using ginger but i have not tried but what i am suggesting is gitting more complex than the basic hoisin sauce,i look at that as a mere foundation but this is just 1 mans thought on the subject.

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    • on September 15, 2008

      Wow this was delicious! A different and unique sauce from what I'm use to making. My family loved it. I used honey and just a few dashes of hot sauce. I used it with Hoisin Chicken .and I have a little left over to make something else in a couple days. I will be making this again.

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    • on January 06, 2013

      Very yummy! I don't have a lot of experience with Hoisin sauce so I wasn't sure what it was supposed to taste like, but I really liked this! Used it with Mahogany Beef Stew (which calls for the sauce as a sort of secret ingredient, I guess). Would love to make it again and put it on chicken or something. I followed the recipe, save omitting the hot sauce, which I don't have and don't like, anyway. I didn't miss it. Thanks for sharing!

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    • on July 24, 2008

      I needed some hoisin sauce to make Chicken With Cranberry-Hoisin Sauce by Shelby Jo that I tagged in the *Pet Parade* event, so I decided to make my own & found your recipe. It is an ingredient-friendly, easy-fix w/an authentic flavor. I used peanut butter & Tobasco for the hot sauce. Thx for sharing your recipe. I cannot imagine buying hoisin sauce again when this is so easy & good. :-)

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    • on May 02, 2013

      This is the best sauce! Really great just as written.

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    • on April 22, 2013

      Wonderful! so much better than store-bought. Bravo and THANK YOU :)

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    • on February 24, 2013

      wow! this sauce has become a staple in my kitchen. Chicken is ridiculously moist and tender and tasty when baked in the oven with this simple sauce. And pork too. One of my favourite finds on Food.Com.

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    • on January 29, 2013

      I used bean paste (from Ranch 99, Uwajimaya, H-Mart, etc.) instead of peanut butter and Sriracha (aka rooster sauce) instead of Chinese hot sauce. The recipe is easy and flexible, and the results very good. I am accustomed to a sweeter, thicker hoisin sauce, like Lee Kum Kee, but I like this enough to make a double batch to have at the ready.

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    • on January 08, 2013

      My friend hates the taste of peanuts, so I substituted almond butter. Not only did she love it, I prefer it!

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    • on December 29, 2012

      am trying this sauce tonight drizzled over a nice pork tenderloin....just the thought is makeing me hungry :)

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    • on November 21, 2012

      Thanks so much for this recipe! I've been craving Japanese beef ribs for ages now but I can't have soy due to a recent allergy development . I used coconut aminos from my local health food store as it is a great substitute for soy sauce and sunflower seed butter in place of the peanut butter and it turned out marvelous! Thanks again!

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    • on April 21, 2012

      Tried this out a few nights ago with a duck dish. Used the posted ingredients and was adding and mixing away before realizing I had no peanut butter .. oh no. Used 1 tbl spoon of tahini instead. Recipe is a keeper! PS, used brewed soy sauce.

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    • on July 25, 2011

      This recipe was a life saver! It was delightful to discover that I had all the ingredients for this sauce in my pantry and it took no time at all to whip up a batch. Mine came out a little runnier and lighter than the sauce I buy, but it worked out well for the recipe I was using it for (Hoisin Pork Lettuce Wraps). Thank you for a great recipe!

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    • on February 27, 2011

      Thanks Alaskann! This saved me in a pinch. Just got back from the grocery store and was making lunch, not realizing I was out of hoison sauce (making Quick Asian-Style Wrap Sandwiches ). Worked great! I used the pb and molasses and cut the recipe way back since I only needed 1 1/2 T. Thanks for posting this!

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    • on December 28, 2010

      This was excellent! Made it with PB. I used some red pepper flakes instead of hot sauce because I was out of it...and I forgot to add the honey, but it was still great. Thanks!

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    • on July 03, 2010

      This is delicious. I used the black bean paste and honey. It was a little too spicy for my son, so next time I'll cut back on the hot sauce. Thanks for posting! Made for Zaar Chef Alphabet Soup Tag.

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    • on May 12, 2010

      Holy cow... beyond perfection. So, so, so right. Thanks for sharing a spectacular recipe!

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    • on November 30, 2009

      yummy thank you

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    Nutritional Facts for Homemade Hoisin Sauce

    Serving Size: 1 (141 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 499.5
     
    Calories from Fat 303
    60%
    Total Fat 33.6 g
    51%
    Saturated Fat 6.2 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 5734.6 mg
    238%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 3.5 g
    14%
    Sugars 20.4 g
    81%
    Protein 21.1 g
    42%

    The following items or measurements are not included:

    seasoned rice vinegar

    Detailed Nutrition Values About Nutrition Info

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