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Homemade Hoisin Sauce – Better Than Store-Bought

Thick, satisfying and better than store- bought without chemicals or preservatives. Hint: You’ll want to double the recipe and use it for many recipes… great for a stir-fry and dipping sauce too!

A drizzle of homemade hoisin sauce on top cooks into a delectable sauce
Just delicious – blend until smooth

1.2.17 - asian chicken in parchment-5


1 teaspoon sesame oil

1 teaspoon fresh ginger, peeled and grated

2 teaspoons fresh garlic, peeled and chopped

2 tablespoons miso (I’ve used a white, mellow-sweet variety, Organic)

2 tablespoons tamari sauce, or soy sauce, gluten- free if desred

¼ teaspoon dried red chiles

⅛ teaspoon chinese five spice powder (a pinch more if you like)

2 tablespoons raw honey

2 teaspoons rice vinegar

1 tablespoon filtered water



In a small, non-reactive pot, add the sesame oil, ginger and garlic – cook over low-medium heat, stirring 2 minutes.
Add the remaining ingredients, bring to a boil, stirring – then reduce to a simmer.
Cook the sauce for just 3 minutes to blend the flavors.


Take off the heat and cool slightly.
Add to a small food processor and blitz to blend well, until smooth.


Serve with Asian Chicken in Parchment.


Store in a airtight, sterile glass container in the refrigerator. Will stay fresh for up to 3 weeks.


Easy to double or triple the recipe.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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