Print Friendly, PDF & Email
Hoisin Sauce Recipe
Hoisin Sauce

I needed Hoisin Sauce for a recipe the other day and had to make it from scratch. One of the disadvantages of living in rural America is the lack of variety in your local stores.  I LOVE living where I do, with the open spaces, beautiful views, and friendly people.  But, when I go outside the norm with a recipe, finding the ingredients can be a challenge.  This is why I make a lot of my own sauces.  For instance, this Hoisin Sauce was called for in a Mongolian recipe, but a bottle was not to be had at the local store, and since I did not plan ahead for the sudden onset of a desire for Mongolian Beef, I had to do the proverbial kitchen punt.  After doing a little research on the sauce, I came up with the recipe.  

Most recipes you will find online have more soy sauce than I like to use, so this is adapted for my personal taste.  I ALWAYS live by the rule that I want a hint of each flavor, but I never want to have one thing overpowered by something else.  Nothing is worse than taking a bite and immediately saying, “OH WOW, that has a lot of  _____ (fill in the blank)!”  

So, here is my rendition of a balanced Hoisin Sauce.  Keep it on hand for your Asian-inspired dishes!

Hoisin Sauce

Recipe by Simply Maurie Kay
Prep time


Cooking time


Total time




  • 1/4 Cup Molasses

  • 2 Tablespoons Low Salt Soy Sauce

  • 2 Tablespoons Creamy Peanut Butter

  • 2 Tablespoons Rice Vinegar

  • 1/2 Teaspoon Garlic Powder

  • 1/2 Teaspoon Sriracha Hot Sauce

  • Thickener
  • 1 1/2 Teaspoons Cornstarch

  • 1 1/2 Teaspoons Cold Water


  • All you need to do for this recipe is combine all the above ingredients in a small saucepan until the peanut butter is dissolved and the molasses is incorporated.
  • Remove from heat.
  • Combine the cornstarch and cold water in a small bowl.
  • Stir this into the warm mixture. It will thicken.
  • Now you can use this sauce to enhance all of your Asian-inspired dishes.


  • You can store this in your refrigerator for at least two weeks, but if you store it in an airtight container, I would trust it for up to four.

Check out more of my recipes, like my Sesame Chicken.  And – don’t forget to follow me on Facebook, Instagram, and Pinterest to keep up with my kitchen adventures, peaks at my bed and breakfast progress, and family fun!


Maurie Kay

Leave a Reply