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. 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 whisk. Microwave 1 1/2 to 2 more minutes until thickened. Stir again with 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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