Hoisin sauce is made from water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, and red chili peppers, so if you have these ingredients or derivatives of these food items you can create your own homemade hoisin sauce.
The key element, however, is the fermented beans that are used to make hoisin, which give it it’s characteristic pungency. You can try using a little yeast extract to mimic this flavor, like Vegemite, but, since most American cooks don’t keep this in stock, you can still make a great Asian style barbecue sauce using any of the following ingredients:
soy sauce, black bean paste, sweet and sour sauce, duck sauce, barbecue sauce, Chinese brown bean sauce, oyster sauce, soybean paste, sweet bean sauce, teriyaki, tamari, honey, ketchup, Chee hou sauce, peanut butter, molasses, plum jam, fresh ginger, white wine vinegar, garlic powder, sugar, peanut sauce, fresh garlic, dried red pepper, dried orange peel, sesame seed oil, Chinese-style hot sauce, Worcestershire, five-spice powder, yeast extract (Marmite/Vegemite), brown sugar, cider vinegar, yellow mustard, paprika, salt, onion powder, black pepper, butter
The key is to taste the sauce as you add small amounts of your chosen flavor components until you like what you’ve come up with.
Have fun cooking, Connie, and I am sure you will be very happy with the sauce you create.
One Response for "substitute for hoisin sauce"
Hoisin sauce is made from water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, and red chili peppers, so if you have these ingredients or derivatives of these food items you can create your own homemade hoisin sauce.
The key element, however, is the fermented beans that are used to make hoisin, which give it it’s characteristic pungency. You can try using a little yeast extract to mimic this flavor, like Vegemite, but, since most American cooks don’t keep this in stock, you can still make a great Asian style barbecue sauce using any of the following ingredients:
soy sauce, black bean paste, sweet and sour sauce, duck sauce, barbecue sauce, Chinese brown bean sauce, oyster sauce, soybean paste, sweet bean sauce, teriyaki, tamari, honey, ketchup, Chee hou sauce, peanut butter, molasses, plum jam, fresh ginger, white wine vinegar, garlic powder, sugar, peanut sauce, fresh garlic, dried red pepper, dried orange peel, sesame seed oil, Chinese-style hot sauce, Worcestershire, five-spice powder, yeast extract (Marmite/Vegemite), brown sugar, cider vinegar, yellow mustard, paprika, salt, onion powder, black pepper, butter
The key is to taste the sauce as you add small amounts of your chosen flavor components until you like what you’ve come up with.
Have fun cooking, Connie, and I am sure you will be very happy with the sauce you create.
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