The hoisin sauce is a fantastic culinary addition from the east. It is in charge of covering the famous Pekin duck for fans of this type of cuisine. It’s a sauce that’s best with meat, but it’s also good with grilled vegetables or fish. The main component of this delicacy is traditional soy sauce, which will lose some of its salty flavor due to the effect of honey. Making your own hoisin sauce is simpler than it appears; in just a few minutes, you’ll have it ready to use in any dish you want to improve. Take note of how the best hoisin sauce is prepared; once you’ve tasted it, you’ll want to include it in all of your special meals.
- 100 cl of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of honey
- 50 cl of white rice vinegar
- 50 cl of sesame oil
- 1 tablespoon hot sauce
- 1 tablespoon of pepper
- 100 cl of mineral water
- We began with the ingredient that will give this simple hoisin sauce its consistency, cornstarch. This cornmeal will be in charge of giving any sauce a unique texture. We put it on the fire with a little water to thicken as it heats up.
- We'll add the honey and wait for it to take shape; it'll become more consistent as it goes. To achieve that bright color and slightly sweet flavor, the honey should dissolve perfectly.
- We continue with the remaining ingredients, adding the soy sauce last. It will give the recipe its distinctive dark color. We'll mix it thoroughly so that it's well diluted with the cornstarch and honey.
- The white rice vinegar is then added. Sake is used as a substitute in some recipes; if you want to try a slightly more intense sauce or have sake on hand, it is an acceptable option.
- The next ingredient we'll add to our hoisin sauce is sesame oil. In addition to delicious sauces, we can make the famous Teriyaki sauce with this oil, which has an oriental flavor and is highly recommended for all types of meats.
- Finally, we'll add a spicy touch with hot sauce and pepper; this flavor is optional; it's up to the consumer's preference. The quantities are illustrative; you can adjust them to your level of spicy tolerance.
- When everything is well combined, we'll leave it for a few minutes for the flavors to bind before removing from the heat. The hoisin sauce tastes best after it has rested for a few hours; ideally, it should be ready from one day to the next.
- Mandarin-style crêpes can be frozen as well. Steam them for 10 minutes after removing them from the freezer to thaw them.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 3488Total Fat 345gSaturated Fat 49gTrans Fat 0gUnsaturated Fat 280gCholesterol 0mgSodium 43952mgCarbohydrates 54gFiber 7gSugar 12gProtein 66g