Hoisin Sauce Recipe

I first started making my own hoisin sauce recipe because I was tired of reading ingredients lists full of preservatives and high fructose corn syrup. This plum and ginger-infused hoisin sauce recipe creates a flavor that’s both savory and uniquely fresh, filling my kitchen with a warm, spiced aroma as it simmers. It’s a game-changer for family-friendly weeknight meals where I need a quick sauce for stir-fries or dipping. Making this homemade version lets me control the quality and create a much richer flavor profile in less than 30 minutes of hands-on time.

Ingredients

150 g (¾ cup) fermented yellow soybean paste (or brown bean paste)

This ingredient provides a rich, savory umami flavor and deep color for our hoisin sauce. Look for it in Asian markets, usually near the chili pastes and sauces. Brown bean paste is a close substitute for a milder taste.

100 g (½ cup, packed) light brown sugar

Light brown sugar provides necessary sweetness to balance the salty soybean paste and tangy vinegar. For a slightly healthier alternative, you could try using coconut sugar, though it will change the flavor profile slightly.

60 ml (¼ cup) alcohol-free rice vinegar

Adds an essential tanginess that cuts through the richness and balances the sweetness of the plums. Use alcohol-free rice vinegar specifically to maintain a clean flavor profile suitable for this sauce.

4 large cloves garlic, minced (about 20 g)

A key aromatic that adds a pungent and savory base note to the sauce. Ensure the garlic is finely minced or grated so that it fully releases its flavor during simmering.

2.5 cm (1 inch) piece fresh ginger, grated (about 15 g)

Provides a spicy, warm note that cuts through the sweetness and complements the plums. Use fresh ginger for the best results; grate it fine to prevent stringy pieces in the final sauce.

250 g (2 cups) fresh or frozen pitted plums, roughly chopped (approx. 3-4 medium plums)

The star ingredient that makes this hoisin sauce recipe unique, adding a bright, fruity sweetness and natural thickness. Frozen plums work perfectly and save time on preparation; no need to thaw them first.

120 ml (½ cup) water

Used as the initial cooking liquid to break down the plums and dissolve the sugar. Standard tap water is suitable; this will reduce during cooking to create a concentrated flavor base.

15 ml (1 tablespoon) toasted sesame oil

Adds a nutty aroma that is characteristic of hoisin sauce. Ensure you use *toasted* sesame oil for the full flavor. Stir it in at the end to preserve its delicate flavor profile.

5 ml (1 teaspoon) five-spice powder

A classic Chinese spice blend that brings warm, complex notes of star anise, cinnamon, cloves, fennel, and Szechuan peppercorns. This blend is essential for giving the sauce its signature complexity.

2.5 ml (½ teaspoon) white pepper

Contributes a different kind of heat and aromatic sharpness compared to black pepper. White pepper is traditionally used in Asian cooking to provide heat without dark specks.

2.5 ml (½ teaspoon) red chili flakes (optional, for mild heat)

Provides a mild, lingering heat to make the sauce more dynamic. If serving to young children or those sensitive to spice, omit this ingredient entirely.

15 g (1 tablespoon) cornstarch

The thickening agent used to give the hoisin sauce a perfect, glossy, pourable consistency. Cornstarch provides a neutral flavor and excellent thickening power.

30 ml (2 tablespoons) cold water (for slurry)

Used to dissolve the cornstarch before adding it to the hot sauce base. Always use cold water to create the slurry; adding cornstarch directly to a hot liquid will cause it to seize and form lumps.

5 ml (1 teaspoon) toasted white sesame seeds (for garnish)

Optional garnish for visual appeal and a slight nutty crunch when serving.

5 ml (1 teaspoon) finely chopped fresh cilantro (for garnish)

Optional fresh garnish for color contrast and a light, herbaceous finish.

Instructions

1. Cook the Plums and Sugar Base

In a medium saucepan, combine the chopped fresh or frozen plums, 120ml water, light brown sugar, and alcohol-free rice vinegar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until all the sugar dissolves. Continue to cook for 10-12 minutes, or until the plums are very soft and beginning to break down on their own.

2. Infuse Aromatics and Spices

Add the minced garlic, grated ginger, five-spice powder, white pepper, and optional red chili flakes to the plum mixture. Continue to simmer for another 5 minutes, allowing all the flavors to deeply meld and infuse into the plum base. Keep stirring to make sure the spices don’t stick to the bottom of the pan and burn, which can create a bitter taste.

3. Blend and Adjust Texture

Stir in the fermented yellow soybean paste and the toasted sesame oil until all ingredients are thoroughly combined. For a completely smooth sauce, carefully transfer the mixture to a blender or use an immersion blender and blend until your desired consistency is achieved. If you prefer a slightly chunkier, more rustic hoisin sauce recipe, mash any remaining plum fragments with the back of a spoon directly in the saucepan. I’ve found that using an immersion blender right in the saucepan makes cleanup much faster when I’m short on time during a busy weeknight.

4. Thicken the Sauce

In a small, separate bowl, whisk together the cornstarch and 30ml cold water to create a smooth slurry. Return the hoisin sauce to a gentle simmer over medium-low heat, then gradually whisk the cornstarch slurry into the simmering sauce. Cook, stirring continuously, for 1-2 minutes, until the sauce visibly thickens to a glossy, pourable consistency. If the sauce doesn’t thicken after 2 minutes, whisk in another small slurry (half a teaspoon of cornstarch mixed with a teaspoon of cold water) and let it simmer for another minute.

5. Cool and Store

Remove the hoisin sauce from the heat and allow it to cool completely at room temperature. The sauce will continue to thicken as it cools, so don’t worry if it seems slightly thin right off the heat. Once cooled, transfer it to an airtight jar or container and refrigerate for up to 2-3 weeks. This homemade hoisin sauce recipe is perfect for healthy meal prep.

Serving Suggestions and Meal Ideas

This homemade hoisin sauce recipe offers so much versatility, transforming simple ingredients into memorable family meals. Here are some of my favorite ways to use it:

• Dipping Sauce: Serve alongside crispy spring rolls or homemade chicken nuggets for a family-friendly dipping option.
• Marinade Base: Use a portion of this hoisin sauce recipe to marinade chicken pieces or tofu. The plum and ginger infusion adds extra flavor for grilling or baking.
• Stir-Fry Sauce: Add a few tablespoons to a quick vegetable and high-protein stir-fry for a glossy, flavorful coating. It pairs exceptionally well with broccoli, mushrooms, and snow peas for quick healthy eating.
• Sandwiches and Wraps: Spread a thin layer on a slider bun or wrap before adding pulled chicken or vegetables; it makes for an easy and flavorful lunch or dinner.

Make-Ahead and Storage Tips

This hoisin sauce recipe is perfect for quick meal prep. Making a double batch on a Sunday allows you to prepare family dinners throughout the week.

• Refrigeration: Store the cooled hoisin sauce in a sterilized, airtight jar in the refrigerator for up to 2 weeks. Ensure the lid is tight to prevent oxidation.
• Freezing Instructions: For longer storage, freeze the hoisin sauce in ice cube trays or small freezer-safe containers. Once frozen, transfer the cubes to a zip-top bag and store for up to 3 months.

FAQs

Why add plums to this hoisin sauce recipe?

Plums act as a natural sweetener and thickener, creating a fresher, more complex flavor than store-bought versions while reducing the need for processed sugar. This helps create a healthier alternative for family meals.

Can I use canned plums instead of fresh or frozen?

I don’t recommend using canned plums in this hoisin sauce recipe. Canned plums often contain heavy syrup and added preservatives that can alter the flavor profile and sweetness level of the finished sauce, making it too sweet.

How do I know if I’ve cooked the plums long enough?

The plums are ready when they are very soft and break down easily with light pressure from a spoon. This ensures they will blend smoothly into the sauce. If they resist mashing, continue simmering for a few more minutes.

Can I make this hoisin sauce gluten-free?

Yes, as long as you use a certified gluten-free fermented soybean paste. Be sure to double-check the label on the paste, as some brands contain wheat or barley in the ingredients. This swap makes the recipe suitable for low-carb and gluten-free diets.

What if my sauce is too thick or too thin?

If too thick, whisk in a tablespoon of warm water at a time until the desired consistency is reached. If too thin, create another small slurry (½ teaspoon cornstarch with 1 teaspoon cold water) and whisk it in over low heat until it thickens. For me, a slightly thinner sauce works better for marinades than a thick dipping sauce.

How spicy is this hoisin sauce recipe with the chili flakes?

With ½ teaspoon of chili flakes, the heat level is mild. It adds a gentle warmth rather than intense spice. For zero spice, omit the chili flakes entirely to make it completely family-friendly.

Conclusion

This homemade hoisin sauce recipe, with its unique plum and ginger infusion, offers a fresh take on a classic condiment that is healthier and more flavorful than anything you can buy in a bottle. By taking a few minutes to make this batch, you’ll have a versatile sauce ready to transform simple weeknight meals into something truly special. Save this recipe for later on Pinterest!

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