Homemade Hoisin

For those of you that don’t know me very well, I’m a HUGE sauce person.  I love sauce on everything and I love pretty much any kind of sauce.

I’m talking cream sauce, ranch dressing, blue cheese dressing, sriracha, mayonnaise, soy sauce…I could go on forever. Sauce is definitely a guilty pleasure of mine.  So, in order to make sure I’m not eating totally shitty – I make most of my own sauces.  That way I know exactly what’s in them.

This hoisin sauce is fantastic and the best part is that you can tweak it a little to offer a slightly different flavour profiles.

This hoisin is delicious with pork, in pho, added to stir fry, on salmon burgers and more.

Here’s my recipe.

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INGREDIENTS

  • 1/2 cup white miso*
  • 1/4 cup soy sauce*
  • 1 tbsp. tahini paste
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/2 cup water
  • 3 minced garlic cloves
  • 1 tsp. ground fennel seeds
  • 1 tsp. dried red chili peppers
  • 2 tsp. Chinese 5-spice powder
  • 2 tbsp. molasses
  • 2 tbsp. brown sugar

* Special Note – you can use another miso paste, like red miso, just know that it tends to be saltier than the more mellow white miso.  If you can’t have or don’t want soy – you can replace the miso with 1/3 cup black bean paste and 2 tbsp. natural peanut butter and add more water to replace the soy sauce.

DIRECTIONS

  1. In a medium-sized sauce pan, combine all ingredients except molasses & brown sugar. Heat over medium heat, stir until all ingredients have dissolved and are well mixed.
  2. Add the molasses and sugar and let come to a boil, stirring constantly so it doesn’t burn.
  3. Once it comes to a boil, reduce heat and let simmer for 10-12 min. Let sauce cool.
  4. Once cooled, I process in a blender to ensure a silky smooth sauce.
  5. Use immediately or put in an airtight container and store in the fridge for up to two weeks.

 

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Don’t be afraid to adjust the spices in the sauce to suit your personal taste buds.  I like a spicy aromatic sauce, and this is just that.

If you prefer a really spicy sauce, add more chilies or even a shot of sriracha. If you want a milder sauce, you can omit the chilies all together, or cut it in half.

If you want a richer sauce, you can do all molasses in place of the brown sugar.  If you want a lighter sauce you can do regular white sugar instead of the brown sugar & molasses. And if you want to enjoy sugar all together, feel free to substitute honey or maple syrup.

If you want to brighten this sauce up adding a little squeeze of fresh lime or orange juice is a lovely addition.

Hope you enjoy!

Till the next recipe,

 

Kristen xo

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