Hoisin sauce is a central ingredient in many Chinese dishes, but it’s one of those things you may not always have on hand. Fortunately, not only is it easy to make yourself, this hoisin sauce recipe is also very authentic and tastes WAY better than store-bought. Quite simply, there is no comparison!
After some experimenting, I’ve finally cracked the case for the ultimate hoisin sauce!
Hoisin sauce and Chinese food – the two go hand in hand. And if you’re like me there have been too many times when you wanted to make a Chinese dish, scanned the ingredients, and realized you didn’t have any hoisin sauce. And unless you have a Chinese store right around the corner it’s not like you can simply jump in the car and go grab some. Some grocery stores with really well-stocked Asian sections carry it, but most don’t. So you either have to get it at an Asian grocery store (if you have one locally) or order it online (and pay a premium).
That said, making good hoisin sauce isn’t simply a matter of grabbing commonly stocked ingredients from your pantry (unless your pantry is less than common). Most of the ingredients in this you’ll readily have on hand, but are there a few you’ll have to make it a point to stock if you want to be able to make hoisin sauce on a whim. You’ll need Chinese five spice powder and black bean sauce (aka black bean paste or black bean garlic paste – and no, black bean paste is not made out of black beans, it’s made out of fermented soy beans. See my recipe for black bean paste further down. Also, you’ll find a lot of recipes online for hoisin sauce calling for things like peanut butter and molasses – neither of those belong in hoisin sauce.). You simply cannot make proper hoisin sauce without these ingredients. You can find Chinese Five Spice in the spice section of most grocery stores. However, like hoisin sauce, the black bean sauce may be a little more challenging to find. And in both cases, the store-bought stuff just isn’t nearly as good as homemade.
I’m telling you, just like our Best Homemade Teriyaki Sauce, there simply is no comparison.
Fortunately, I’ve got ALL your bases covered!
Below are the homemade versions for everything you’ll need to make THE best hoisin sauce!
Homemade Chinese Five Spice Powder (nothing compares to the flavor of freshly ground spice blends!)
Homemade Black Bean Sauce (this stuff is the BEST!)
Black bean sauce is a key ingredient to the best Chinese food, so you’ll want the ingredients on hand to make that anyway (of course you can also use store-bought black bean sauce as well. But honestly, this black bean sauce is seriously the best stuff!)
So now you just combine the Chinese five spice powder with the black bean sauce and a few other ingredients and you’ve got the most amazing hoisin sauce ever!
Hoisin sauce is kind of all-purpose condiment. Here are just a few ways to use it:
- In stir-fries
- In noodles
- Slathered on chicken, pork, ribs, duck or tofu and baked or grilled
- Added to veggies
- Marinades
- Vinaigrettes
- Barbecue sauces
- A general substitute for ketchup
- A new twist for meatloaf
- Slathered on burgers
- For pulled pork or pulled chicken
- Added to soup broths for a great flavor
- The base sauce for Chinese-style pizza
- Added to mayo for a Chinese twist
- As a dipping sauce for Chinese dumplings, eggrolls, wontons, chicken nuggets, etc.
It’s just plain awesome stuff!
BEFORE WE GET TO THE RECIPE,
DON’T FORGET TO TRY THESE OTHER GREAT CHINESE CONDIMENTS!
Homemade Chinese Plum Sauce (Duck Sauce)
Homemade Teriyaki Sauce
LET’S GET STARTED!
Get ready, this is pretty labor intensive and time-consuming:
Place all the ingredients in a blender and puree until smooth. Yep, that’s it, you’re done!
*NOTE: We’re adding a few prunes for sweetness and texture. However, hoisin sauce is not the same thing as plum sauce. Get the recipe for the BEST Authentic Chinese Plum Sauce.
Store the hoisin sauce in the fridge in a non-reactive airtight container for at least a week.
The BEST Homemade Hoisin Sauce
Ingredients
- 1/3 cup dark brown sugar
- 2 tablespoons water
- 3 tablespoons Homemade Chinese Black Bean Sauce
- OR use store-bought Chinese Black Bean Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 prunes
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Homemade Chinese Five Spice Powder (strongly recommended)
- or use store-bought five spice powder
- If you prefer a little heat add some red chilies or sriracha to taste
Instructions
- Combine all ingredients in a blender and puree until smooth. Store in the fridge in a non-reactive airtight container. Will keep for at least a week.
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Candace Nielson says
I can’t even tell you how excited I am to see this!!!! I love ALL of your condiment recipes (and everything else!), and have made many of them including your teriyaki sauce and black bean sauce – both are A++! Absolutely cannot wait to try this hoisin sauce, thank you, thank you!
Ashley @ Wishes & Dishes says
Yes! This is the one ingredient I am always lacking when I go to make something! Love this homemade version.
Kirsten/Comfortably Domestic says
Hooray! I love hoisin sauce, but it’s hard to find one that doesn’t contain fish oil. I can’t wait to make it at home.
Sheila @ Life, Love, and Good Food says
Great info – I had no idea what hoisin sauce was, only that it was tasty!
eat good 4 life says
This is great. I use hoisin sauce in my Asian cooking so knowing how to make my own is a huge plus. It is difficult to find ones without MSG sometimes. Great recipe!
Ann says
Soy sauce has naturally occurring msg in it.
Sarah Walker Caron (Sarah's Cucina Bella) says
Wow! I can’t believe how easy this is. YUM.
Carrie @Frugal Foodie Mama says
I have never tried making my own hoisin sauce before! I actually have a jar of Chinese Five Spice in my cupboard right now (my house LOVES that stuff!). I think that all I need to pick up to make this is the black bean paste and prunes. Totally going to give this recipe a go soon! :)
Julie | This Gal Cooks says
The only think I don’t have for this recipe is the black bean paste but I think I have the ingredients to make it myself. Great recipe! I’m always finding recipes that need hoisin sauce but I rarely have it in my pantry.
Heather | All Roads Lead to the Kitchen says
We use hoisin all the time (I used it to flavor a pork butt for pulled pork sandwiches just today!) and are fortunate to have it readily available in our local stores. However, homemade is always best – and I will definitely be giving yours a try, it looks perfect!
Karyn @ Pint Sized Baker says
I love that this sauce is so versatile. This sounds so easy to make as well.
Lori @ RecipeGirl says
What a terrific idea! Add this to “things I never realized you could make yourself!” Good job :)
Nutmeg Nanny says
I LOVE hoisin sauce but never thought to make it myself. I love that I finally know how :)
Rebecca @ Strength and Sunshine says
Awesome! I’ve always wanted to make my own since I need it GF and soy-free!
Michelle says
Did you figure a way around the fermented black beans to make this soy-free?
Lauren says
Making your own is always better than storebought in my opinion!
Renee - Kudos Kitchen says
Thank you for this recipe. I’ve always purchased my hoisin sauce at the store, but I appreciate that now I can make it at home. Looks easy too. I’m excited to try it.
Citra Kale @Citra's Home Diary says
It’s absolutely keeper Kimberly. Bookmarked it and definitely will try it soon. thank you for sharing with us.
Justine | Cooking and Beer says
Making your own hoisin sauce is GENIUS! I go through the stuff so quickly, and it’s nice to know how to make it with stuff I already have on hand!
Heather Kinnaird says
I have often wondered went into hoisin sauce, it is the BEST!! now I am thinking I need to start with the black bean paste first!
Candace Nielson says
Just wanted to let you know that I made this over the weekend and WOW, it was awesome! This really is the best hoisin sauce. I made it from scratch using your recipe for black bean paste which I had already made a few days prior. Both of your recipes are A++. Thanks so much for sharing them!
Kimberly @ The Daring Gourmet says
That’s awesome, Candace, I’m so thrilled you liked it and really appreciate feedback, thank you!
Meg @ With Salt and Wit says
Who knew it was that easy! This looks great!
Trish - Mom On Timeout says
A kitchen staple! This looks perfect!
Serene @ House of Yumm says
Wow! Never even thought of making my own version of this! What a fantastic idea!
Adina says
I love these sauces you’re posting!!! I want to make them all.
Melanie | Melanie Makes says
I never even thought to make my own – can’t wait to try this!
Nate Lombough says
This stuff is absolutely amazing!! Made it using your black bean sauce recipe (equally amazing) and it’s the best stuff ever! Thanks!
Kimberly @ The Daring Gourmet says
That’s so awesome, Nate, thank you so much for the feedback!
Matt says
hooray! you did it! been waiting very patiently for this as I knew it would be great! can’t wait to make it…thank you very much!
Kimberly @ The Daring Gourmet says
You sure have, Matt! It only took me, what, two years?! ;) Thanks so much for your support, Matt.
Lyn says
How about a bulk recipe that can be put up for the larder? That way there’s no need ot think ahead for the ingredient and it’s always to hand. :) Looking forward to the plum sauce recipe as I watch my heavily laden plum trees ripen …..
Kimberly @ The Daring Gourmet says
Hi Lyn, I haven’t tested the pH level of this sauce so I’m not sure how conducive it is for long-term canning. Also, since it contains cornstarch it wouldn’t be ideal for canning anyway, but the cornstarch could be left out and then added upon reheating. I think for now the best way would be to freeze a large amount in small containers, even ziplock bags, and then thaw as needed, bring to a boil and add the cornstarch to thicken it. And YES, we have three Italian plum trees that laden with fruit, too – looking forward to putting those to good use :)
Carolyn says
Therm Flo is a thickener that is “good for canning as it does not separate when canned”. You can get several different thickeners, in addition to cornstarch, at Amish Community stores. The one I go to is Stringtown Grocery, Kolana, Iowa (near Iowa City).
Kimberly @ The Daring Gourmet says
Thanks for the tip, Carolyn, I’ll have to look into Therm Flo.
Zeak says
What to do if All Soy Products give you much gas. Is there a substitute? OR what do I do?
Leave it out?
Kimberly @ The Daring Gourmet says
Hi Zeak, unfortunately the core ingredient for hoisin sauce is fermented soy beans and there is no substitute for those. However, when you say that soy products cause you gas problems, which kinds of soy products are you referring to? The reason I ask is because fermented soy products (such as soy sauce, miso, tempeh and these fermented black beans) are less likely to cause gas than unfermented soy products like tofu and soy milk.
b Kane says
I am interested in trying to make a sugar free version of hoisin….got any ideas?
Kimberly @ The Daring Gourmet says
You can try substituting honey with just a tiny touch of molasses.
Richie says
Hi, I’m recently diagnosed prediabetes so, of course I was wondering if the sugar is must. I have always been a big fan og mooshu dishes and they’re usually made with hoisin, then of course, more hoisin on the pancakes. Any ideas?
Kimberly @ The Daring Gourmet says
Hi Richie, you can use an alternative sweetener instead or simply a different sweetener that has a lower glycemic index than sugar. Really you can use any of your choice. Start with a little and you can always add more in at the end when you taste it to see if it needs more. Also, since you’re substituting it for brown sugar you can also add a teaspoon or so of molasses to get back some of that flavor.
Greg Gall says
Hi Richie, I’m a type 2 diabetic and I use sucralose based sweeteners as they taste the closest to sugar. I live in the UK and use a brand called Splenda. I don’t know if that is available elsewhere in the world.
Cheryl Poole says
Can you let me know what content of sodium is in the sauce?
Kimberly @ The Daring Gourmet says
Hi Cheryl, the only sodium in this recipe is however much is in the soy sauce and black bean sauce you’re using and that will vary from brand to brand. This recipe calls for 2 tablespoons of soy sauce and 3 tablespoons of black bean sauce, so take a look on the back of the bottles you’re using to check for sodium content. Those amounts are going to be divided by however many servings you intend to make out your hoisin sauce.
Amit Patel says
Wow! I made the black bean sauce as the base to make the housing sause last night and it was amazing! My wife and daughter are insisting that this must be a staple condiment in our diet. Both extremely easy to make. I substituted the plums with dates and it was a hit! Great with homemade spring rolls. Thank you!
Kimberly @ The Daring Gourmet says
That’s wonderful, Amit, I’m so thrilled to hear it was a hit – thank you!
Anne Talley says
Uh, I live in Seattle, too (since 1979) and have never had a problem finding hoisin at any grocery store. Not that making your own isn’t a great idea, but I really had to wonder about your comment that it is difficult to find.
Kimberly @ The Daring Gourmet says
Anne, that’s because we have a large Asian population here. My comments are directed to my broad readership who span the entire nation and all across the world where, in many areas, hoisin sauce (and authentic Asian products at large) are very difficult to find.
Susie Homemaker says
I bet low-glycemic agave syrup would substitute perfectly for the sugar-free version.
Kimberly @ The Daring Gourmet says
Yes, agave syrup will work just fine, Susie.
David W. says
THE BEST! I’ve tried several recipes and this one is the winner. Fantastic flavor. If anyone is wondering about this recipe, you’ve got to make it. Trust me, you’ll look no further once you’ve tried it.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it as much as we do, David, thanks for the feedback!
Yvette says
This recipe is fantastic. I have made this three times with brown sugar splenda blend and it was delicious. Thank you so much for sharing
Kimberly @ The Daring Gourmet says
That’s awesome, Yvette, I’m so happy to hear that, thank you!
Rob Harrigan says
Absolutely terrific hoisin sauce, the best I’ve tried! Bookmarking this to make again and again. To anyone wondering, don’t hesitate, just make it.
Kimberly @ The Daring Gourmet says
Awesome, Rob, thanks so much!
Olga says
Just made it!.. It so delicious thank you:)
Kimberly @ The Daring Gourmet says
Wonderful, Olga, thank you!
Kevin says
Wow, absolutely BRILLIANT recipe!! This is as you claim, the BEST hoisin sauce, period, end of story, save the rebuttal it’ll fall on deaf ears, it’s THAT good!!
I’ve had every commercial hoisin known to man (well, close!) and it occured to me why not make my own? I searched out a recipe, so many I could tell weren’t worth the time with goofy ingredients, but yours had the right stuff, took a chance and it is indeed perfection. There is none better and the commercial stuff is garbage by comparison.
Outstanding recipe, thank you very much for sharing your time and recipes.
Kimberly @ The Daring Gourmet says
Awesome, Kevin!!! I love your glowing review, thanks so much! :)
Kay says
I live in Thailand and always had problems to find this sauce for my Char Sieuw and some other Hongkong pork recipes. Most of the sauces here are not that good anyway. I tried to make it myself and couldn’t get it right. But your recipe absolutely nails it!
100% the right taste, I actually used some local palm sugar and it’s divine!
Kimberly @ The Daring Gourmet says
Fantastic, Kay, thank you so much!
Tanner says
I think I’ve made every one of your Chinese condiment recipes and I love them all. Absolutely A++ on every one of them and this hoisin sauce is no exception. I don’t buy any of them anymore, your recipes have become my go-to’s. Thank you for sharing your talents with us through these awesome recipes.
Kimberly @ The Daring Gourmet says
Thanks so much, Tanner! :)
Sam says
My boyfriend is allergic to wheat so most Chinese sauces are out due to Chinese soy sauce being made with it. I can safely say that this sauce and the black bean paste work perfectly with tamari (Japanese brewed, wheat free soy sauce) without the prunes the sauce reminded me of my mother’s spare ribs
Kimberly @ The Daring Gourmet says
Hi Sam! For sure, tamari is a perfect substitute for anyone with gluten sensitivities.
Lindy says
If I sterilize the glass bottles and pour the homemade sauce into it (and refrigerate), will they keep for longer than a week or two?
Kimberly @ The Daring Gourmet says
Hi Lindy, because of the sugar/vinegar component it should be fine for two weeks.
David Lever says
I’v kept mine in the fridge for about 6 weeks, seems fine. I also have Blue Dragon Hoysin that’s been there for months, now that I make my own I should throw it out into the compost bin where it belongs!
Natalie Loftus says
This is the best tasting hoisin sauce EVER! First batch is already gone, making another one today.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Natalie, thank you!
Linda Hjort says
This sauce is INCREDIBLE! Such a flavor punch, I’m obsessed with it!
Kimberly @ The Daring Gourmet says
Awesome, Linda, thank you!
Nathan Lombough says
This recipe is a slam dunk all the way. I lived and worked in Taiwan for several years and fell in love with the food. I’ve tried several recipes for hoisin sauce to try and replicate the flavors I had abroad. This recipe is by far the best, you’ve really hit it spot on. I make a double batch of this every couple of weeks or so to always have on hand. Thanks for this awesome hoisin sauce recipe!
Kimberly @ The Daring Gourmet says
Awesome, Nathan, thanks so much!
Tim Wiedman says
This is the only authentic recipe I’ve found online. SO, SO GOOD! Thanks for this awesome recipe.
Kimberly @ The Daring Gourmet says
Thanks so much, Tim!
Carissa says
I’ve already made your Chinese black bean sauce and teriyaki sauce, both of which were excellent. This one is another winner! Thank you so much for sharing all of these amazing recipes!
Kimberly @ The Daring Gourmet says
That’s fantastic, Carissa, thank you so much!
Mrs. T. Kaiser says
You make your site very hard to get.
Kimberly @ The Daring Gourmet says
How so – hard to get in what sense?
Melissa says
As your black bean sauce was amazing, I wanted to make this one too. Unfortunately I can’t find prunes anywhere. Would drives ones work? Or is there something else I could substitute? Thank you!
Kimberly @ The Daring Gourmet says
Hi Melissa, I’m so glad you enjoyed the black bean sauce, thank you! I’m not sure I understand the question – prunes are dried, they’re dried plums. Are you looking for a substitute for the dried prunes?
Melissa says
Long story short, I had a blonde moment. I found the prunes and made the sauce. It’s amazing!! I’m using it for a stir fry tonight. Thanks for another great recipe!!
Kimberly @ The Daring Gourmet says
LOL! I’ve shared in similar blonde moments, Melissa! :) Awesome, I’m so glad you enjoyed this, thanks so much for the feedback!
Becca says
Thoroughly delicious and definitely THE BEST hoisin sauce I’ve tried!
Cami Norton says
Truly excellent and authentic tasting hoisin sauce, thanks for such a terrific recipe!
Kathi Tag says
I made this recipe from your black bean sauce recipe and have to tell you how absolutely amazing they both are. Very authentic flavors and the intensity of the flavors is insane.
Thanks so much for posting your recipes, they are wonderful.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Kathi, thank you!
Kathy says
I can’t eat processed sugar. Any idea if I can use raw honey in place of brown sugar?
Kimberly @ The Daring Gourmet says
Hi Kathy, yes that will work fine.
M.G. says
Guess what? I will still buy it from a store because store-bought is WAAAAAAAY more convenient!
Kimberly @ The Daring Gourmet says
There’s no doubt about that. Store-bought anything is ALWAYS more convenient than from-scratch. But that’s not the point here, is it?
Judi Murphy says
I love your recipes. As I was reading other comments I noticed concerns about sugar. I never put the brown sugar in . I find the Hoisen is sweet enough and MY family loves it. I have also added bamboo shoots and pea pods. I used to live in Hawaii and chicago and now I am in VA. I have to say the worst Mongolian chicken I ever had is here in Roanoke . Clearly they like their fried chicken which is the best!
Keep up the good job. love all your recipes and I find it easy to substitute things in a pinch, it is an hour to the grocery store!
Kimberly @ The Daring Gourmet says
Thanks so much for the compliment and the feedback, Judy! And I’ll be sure to stick to the fried chicken when I visit VA :)
Simon says
Love this hoisin sauce – made it quicker than buzzing to the store to buy some. I will never buy again! Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Simon, thank you!
Cyndi says
I so wanted to use this Hoisin sauce but yet again it has sesame oil in it which I’m deadly allergic to. So what I would like to know is there an oil I can substitute the sesame oil with?
Kimberly @ The Daring Gourmet says
Hi Cyndi, the purpose for the sesame oil is strictly flavor so just omit it, no substitutions needed.
JP says
Holy cow dude. What weight,mass or volume quantity is a “serving”??
Kimberly @ The Daring Gourmet says
It’s totally individual, JP. It’s like ketchup – one person will consider a tiny squirt a serving while another will heap it on like gravy! Generally though a “serving” of a sauce/condiment is 1-2 tablespoons.
Skginny says
So glad I found this. Almost had to change dinner plans but you saved the day! We had all the ingredients, just not the recipe. As usual anything made from scratch is way better than store bought. Thank You!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, thank you!
R says
Hi there, sounds great! What could be substituted for the prunes, if anything?
Kimberly @ The Daring Gourmet says
Hi, you can use either raisins, dates or dried apricots.
E says
Thank you! Sorry, one more question: what is the serving size for the nutritional values listed? Trying to figure out how the sugar/carb content stacks up against a commercial mix.
Kimberly @ The Daring Gourmet says
No problem! A serving is one tablespoon.
David Lever says
I’ve made this sauce a couple of times now. So much more subtle than the bought stuff, and was greatly improved by making fresh 5 spice powder and with the addition of Belazu Harissa.