This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Rich, sweet, and salty, hoisin sauce is the perfect foundation for all of your Asian-inspired dishes. This homemade variation packs so much delicious flavor, you won’t want store-bought again!
Hoisin sauce is the mouthwatering secret ingredient for an array of Asian dishes. My glazed salmon, General Tso’s chicken, and seared ahi tuna are just a few that I love using with my hoisin sauce!
Reason’s You Should Make This Sauce
- Packed with Flavor: Have you ever tried homemade sauces? They are SO much better than storebought!
- Easy: This recipe takes a few classic ingredients and combines them to make a sauce that will make any dish better!
- Ready in 20 Minutes: Whip up this sauce in a few minutes and use it all week long!
What is Hoisin Sauce?
Hoisin sauce is often compared to soy sauce but is packed with more of the flavors you love- garlic, pepper, and sriracha. However, it has a few other ingredients that give it its distinct flavor and texture. Peanut butter, sesame oil, and rice vinegar give it a distinct flavor while also making the texture a little thick.
What do you use Hoisin Sauce for?
This sauce is similar to soy sauce or teriyaki sauce but filled with more flavor.
- Try it as a dip: This sauce is thick and dark and delicious to dip egg rolls, or spring rolls in!
- Use it as a marinade: Hoisin sauce makes a fantastic marinade!It infuses meat and seafood with a perfectly fragrant, mouthwatering flavor while also keeping it super tender! Sticky Asian glazed chicken and hoisin shrimp are star examples of this delicious process.
- Use it as a glaze: I love adding hoisin sauce to stir fry or rice to add in a little bit more flavor to any recipe.
Ingredients Needed for Hoisin Sauce
My favorite part of this recipe is that all of these ingredients were just sitting in my cupboard! They came together to create the most flavorful end result. Check out the exact measurements in the recipe card at the bottom of the post.
- Soy Sauce: Soy sauce will give your hoisin a boost of salty goodness. I like to use Kikkoman soy sauce in my cooking! If you want to watch your sodium, you can use light soy sauce here.
- Molasses: This will thicken up your hoisin sauce. We want that perfect glaze-like texture here.
- Sesame Oil: Sesame oil adds a distinct nutty flavor to your hoisin sauce. It is one of the key ingredients for getting a complex, rich flavor. Ottogi is my favorite brand!
- Rice Vinegar: This is where the tang comes in. Rice vinegar adds the perfect hint of sweetness and tanginess. I use Marukan brand rice vinegar in this recipe.
- Peanut Butter: Who knew peanut butter was such a versatile ingredient? This gives your hoisin sauce its amazing thick texture and umami flavor.
- Garlic: I use finely minced garlic in this recipe for a strong, savory flavor.
- Sriracha Sauce: Sriracha adds the perfect hint of spiciness. You can adjust to taste if you want a sauce with more heat!
- Ground Pepper: Add for flavorful, earthy goodness.
- Water: Add water as needed to reach your desired consistency.
- Cornstarch: This will help your sauce thicken up nicely.
Homemade Hoisin Sauce Recipe
This is the perfect quick and easy hoisin sauce recipe. Really, all you have to do is mix all of your ingredients together! You can easily keep it on hand for all of your cooking needs.
- Whisk Ingredients Together: First, in a small saucepan over medium-high heat, whisk together the soy sauce, molasses, sesame oil, rice vinegar, peanut butter, garlic, sriracha, and pepper.
- Add Cornstarch: Next, combine water and cornstarch in a small bowl. Whisk it into the sauce.
- Simmer: Continue to simmer until it starts to thicken. Remove from heat and allow to cool.
Hoisin Sauce Tips and Tricks
Here are a handful of easy tips to help you perfect this tasty sauce! You are going to love how these Cantonese flavors upgrade your dishes.
- Adjusting Consistency: If your sauce is too watery, you can add a bit of cornstarch as needed to thicken it up. Vice versa, a tablespoon of water at a time can help to thin out sauce that has become too thick. Keep in mind that traditionally this sauce is served on the thicker side.
- Using Soybean Paste: Traditionally, soybean paste is used in place of peanut butter. Using this will give your sauce more of a savory, miso-like flavor. It can be found at your local Asian supermarket!
- Sauté Garlic: For a pop of savory, smoky flavor, you can brown your garlic in a skillet before adding it to your mixture.
- Adding More Spice: If you like your sauces hot, you can add an extra dash of sriracha or chili powder until you have reached your desired flavor!
What to Use Hoisin Sauce For
From stir fries to noodle bowls, hoisin sauce will work in nearly every kind of dish for a pop of Cantonese flavor! We have been loving this as a dipping sauce in my house. I love to serve hoisin sauce up with appetizers like wontons, dumplings and spring rolls. It enhances foods that you wouldn’t think were able to taste any better!
How to Store Hoisin Sauce
Hoisin sauce can easily be made and stored for a pop of delicious Asian flavor, whenever! If you are anything like me, you are going to want to put this on everything!
- In the Refrigerator: Hoisin sauce will keep for up to 2 weeks in the fridge. I like to keep mine in an airtight glass jar.
- In the Freezer: Store your hoisin sauce in an airtight container or jar. It will keep for up to 3 months! A little separation may occur once its thaw, so give it a good mix before serving!
More Delicious Homemade Sauces
I love making sauces at home! I know after trying these other homemade recipes, you will too! So many of them utilize pantry staples, so its easy to throw them together! The best part is you can customize each to your own personal tastes. Here are more tried and true sauce recipes your family will go crazy over!
Pin this now to find it later
Pin It
Hoisin Sauce
Ingredients
- 1/4 cup soy sauce
- 3 Tablespoons molasses
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 Tablespoons peanut butter
- 2 garlic cloves finely minced
- 2 teaspoons sriracha sauce
- 1/4 teaspoon ground pepper
- 1 Tablespoon water
- 1 teaspoon cornstarch
Instructions
- In a small saucepan over medium high heat whisk together the soy sauce, molasses, sesame oil rice vinegar, peanut butter, garlic, sriracha, and pepper.
- In a small bowl combine water and cornstarch. Whisk it into the sauce. Continue to simmer until it starts to thicken. Remove from heat and allow to cool.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the hoisin recipe.
How long will it last in the fridge?
Most of my recipes have a section letting you know the best way to store it and how long it will last. This recipe suggests leaving it in an airtight container in the fridge for up to two weeks. You can also freeze it for 3 months.
Easy to make and comes out great as is. I had to substitute some generic hot sauce for sriracha and almond butter for peanut butter but all the amounts were fine and the sauce came out perfect. Thank you so much.
how could I substitute sriracha sauce?
Hi Amber, if you don’t have sriracha you can make your own by following my homemade sriracha sauce recipe. Or you could use Frank’s RedHot sauce, sweet chili sauce, Sambal Oelek, or garlic chili sauce. I hope this helps. If you can’t find it any of these or don’t want to make your own. You can omit sriracha completely.
Please delete previous “comment” actually a question, with my email address.
Do you recommend a substitute for the molasses? How long does it keep in the frig?
Hi Angela, you can use honey, brown sugar, or maple syrup in place of molasses.
I don’t have rice vinegar. Can I substitute white vinegar?
Hi Sharon, I recommend using apple cider vinegar over white vinegar to replace rice vinegar. You can add a pinch or two of granulated sugar to add some sweetness, since rice vinegar is a sweeter vinegar. Good luck!
Very nice recipe. I used miso instead of peanut butter. Knowing it is salty I tried 1 tablespoon but it was still a bit to salty. It’s true, I’ll never buy store bought!
Would black vinegar work instead of soy sauce? Trying to cut my salt.
You could, but the flavor won’t be quite right. I would suggest using a low sodium soy sauce instead. But you could always try to black vinegar if that’s what you have on hand.
I can’t find the recipe. Wasting my time.
Sandra, I’m sorry. At the top of each of my posts, under the title, there is a button that says “Jump to Recipe.” Click on that and it will take you right to the recipe. I like to click “Print” once I get to the recipe card. Here is the link for the recipe.
Wow. I love making my own sauces too. This looks so good, but unfortunatly, I dont have any peanut butter at the moment. I will try it another day.