Homemade Hoisin Sauce

A glass jar with rich brown hoisin sauce and a whisk for mixing.

5 from 2 votes

Sweet, sour and savory all at once. Think of hoisin like ketchup or Asian barbecue sauce with a twist and it’s gluten-free. Use it on chicken, scallops, shrimp, ribs, stir-fries, vegetables, burgers and cold Asian-style noodle salads. Holds for 30 days refrigerated.

Prep Time5

Cook Time0

Total Time5

Course: condiment

Cuisine: Asian

Servings: Yield 1 cup

Calories: 129kcal

Author: Sally Cameron

Ingredients

¼ cup low sodium gluten-free Tamari or low sodium soy sauce
¼ cup tahini (sesame seed butter) swaps below
3 tablespoons honey
2 tablespoons molasses
2 tablespoons sesame oil
2 tablespoon jarred tamarind puree
1 tablespoon apple cider vinegar or unseasoned rice vinegar
¼-1/2 teaspoon Five Spice Powder aka Chinese five spice
¼ teaspoon garlic powder

Instructions

Combine all ingredients into a large measuring cup or bowl. Whisk until smooth. You could even toss all of the ingredients into a blender and whirl to blend. Taste, and if you want it sweeter add a little more honey. Store covered and refrigerated in a jar for 30 days.

Notes

Substitutions for tahini (sesame seed butter) include creamy cashew butter, creamy almond butter, or creamy peanut butter. Tahini blends in the best with its mild flavor.

For less sugar (and vegans), use this keto honey made with monk fruit.

For tamari look for the 50% reduced style for lower sodium.

Gluten-free hoisin is very thick when cold after refrigeration, so depending on use you may need to thin. Use a little water. You can also warm it up on low heat in a small pan.

Nutrition