Homemade Hoisin Sauce – Better Than Store-Bought

Ingredients

• 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

Instructions

1. 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.
2. Take off the heat and cool slightly. Add to a small food processor and blitz to blend well, until smooth.
3. Serve with Asian Chicken in Parchment.
4. Store in a airtight, sterile glass container in the refrigerator. Will stay fresh for up to 3 weeks.
5. Easy to double or triple the recipe.

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