Homemade Hoisin Sauce

So…I like asian food a lot. Like A LOT. I have also recently been enjoying making it at home. I do this to avoid a lot of the oil and sodium that comes from dining out at restaurants. While this has been a ton of fun, it has also opened my eyes to the copious amounts of sugar and high-fructose corn syrup that are added to asian-style condiments (particularly hoisin sauce) sold at the grocery store.

I have always loved to make different noodle dishes and in my humble opinion these are best made with a little hoisin sauce. For those of you that don’t know, hoisin sauce is a thick, glaze-like sauce most typically used in Chinese cuisine as an additive for stir fries or as a dipping sauce. It is both sweet and salty in taste.

While I have always loved it, I have come to notice that store-bought versions of this magical paste are full of extra salt, oils, and processed sugars that are completely unnecessary.

Thus, this recipe for Homemade Hoisin Sauce was born! I scoured the web to learn the ins and outs of this little sauce and was ultimately able to produce a product I was very happy with.

This recipe has under ten ingredients and comes together in about 5 minutes! This is amazing as the ease of this sauce will cut down your overall cook time for your main course as well. Use this sauce as a marinade, in stir fries, as a dip, or completely by itself. No judgement here.

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*This recipe was inspired by Hoisin Sauce created by BBC Good Food.