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).
For Authentic Hoisin Sauce You Need the Right Ingredients
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.
What Are the Key Ingredients to Making Authentic Hoisin Sauce?
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 sauce. 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!
How Do I Use Hoisin Sauce?
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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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!