Hoisin Sauce

I am a big fan of Asian cooking… I love all of the sweet and salty flavours… the dash of spice… the sauces! Asian food is really easy to cook, but I think we’ve all become very reliant on shop-bought pastes and sauces. These are jammed full of sugar and preservatives. They may taste good, but I guarantee, nothing will beat the home made version… It can be almost as easy to whip up a Thai curry paste or a Szechuan paste as it is to open a jar. Plus, you know exactly what’s going in there, and it tastes much better!

This hoi sin sauce is my new favourite. It’s delicious and versatile. If you’re making a stir-fry, just add a few tablespoons to sweeten it up. You can also try my recipe for ‘Sticky Chicken’. It will keep for up to a week in a jar in the fridge.

Hoi Sin Sauce


  • 4 tbsp. tamari or soy sauce
  • 2 tbsp. smooth peanut butter*
  • 1 tbsp. dark brown sugar
  • 2 tsp. rice wine vinegar
  • 1 garlic clove, finely minced
  • 2 tsp. sesame oil
  • 1 tsp. hot sauce (more or less to taste)
  • 1/8 tsp. black pepper


  1. Put all the ingredients in a blender and blitz to a smooth liquid. That’s it!

*You can make your own easily, and it keeps in the fridge for up to 2 months. Simply blend the peanuts with a small drizzle of melted coconut oil and a pinch of salt until it turns to butter. This can take up to 15 minutes, depending on the strength of your blender or food processor. (You can roast the peanuts for 25 minutes at 160°C beforehand if you like)

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