Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Hoisin Sauce is a thick, aromatic Chinese sauce similar to American barbecue sauce, though not quite as sweet. It shifts between sweet, salty, and umami flavors. While the name of the sauce translates literally into seafood, it does not contain seafood elements. Instead, this sauce is made mainly from fermented soybean paste. That is why its consistency is so thick. While there are many ways to make it, hoisin sauce is usually made with fermented soybean paste, but I’m sharing here a quick and easy version that uses peanut butter instead if you prefer, which is easier to find, though I do offer variations in the Recipe Notes section. You can very easily find hoisin sauce in grocery stores, but with your own homemade hoisin sauce recipe, you can whip it together anytime you want. Plus, you can control what goes into it, like extra spicy elements! The homemade version is so much better. Let’s talk about how to make hoisin sauce, shall we? Heat to medium heat and warm through, stirring, until the ingredients combine. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water, until the cornstarch dissolves. Pour the cornstarch and water mixture into the hoisin sauce pot and whisk until well combined. Serve it up as needed. Boom! Done! You have just made homemade hoisin sauce. Easy enough, isn’t it? Give it a taste. So much better than store bought hoisin sauce, isn’t it? I love this recipe. Check out my post on Hoisin Sauce Substitutes for alternatives to this sauce.
Storage & Leftovers
Storing your homemade Hoisin Sauce in an airtight container in the fridge may allow you to store it for up to 2-3 weeks. To maximize the storage life, make sure to refrigerate it promptly. NOTE: This recipe was updated on 12/11/20 to include new information and video. It was originally published on 3/30/20.
