Ingredients:
- 1/2 cup Low-Sodium Soy Sauce (or Tamari for Gluten-Free)
- 1/4 cup Smooth Peanut Butter
- 1 tablespoon Black Bean Paste (or dark Miso Paste)
- 1/4 cup Packed Dark Brown Sugar
- 1 teaspoon Chinese Five-Spice Powder
- 2 large cloves Fresh Garlic, minced
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Unseasoned Rice Vinegar
- 1/4 cup Water or Low-Sodium Chicken Stock
- 1 tablespoon Cornstarch (Cornflour)
- 2 tablespoons Cold Water (for slurry)
Instructions:
- Mince Aromatics: Finely mince the two cloves of fresh garlic.
- Combine Main Ingredients: In a small saucepan, combine the soy sauce, peanut butter, black bean paste (or miso), brown sugar, rice vinegar, sesame oil, minced garlic, five-spice powder, and the 1/4 cup of water/stock.
- Whisk to Incorporate: Using a wire whisk, vigorously mix all the ingredients until the peanut butter and paste are fully dissolved and the mixture is smooth and uniform.
- Heat Gently: Place the saucepan over medium heat. Bring the mixture just to a gentle simmer, stirring constantly to prevent the sugar from scorching on the bottom.
- Cook Down: Reduce the heat to low and maintain a slow simmer for 6 to 8 minutes. Stir occasionally. The sauce will darken slightly as the flavors infuse.
- Prepare Slurry: While the sauce simmers, whisk together the cornstarch (1 tbsp) and cold water (2 tbsp) in a separate small bowl until completely smooth and lump-free.
- Thicken the Sauce: Remove the saucepan from the heat momentarily. Pour the cornstarch slurry into the simmering sauce while constantly and rapidly whisking.
- Final Cook: Return the sauce to low heat. Continue to whisk for 1 to 2 minutes until the sauce has visibly thickened, becoming glossy, sticky, and coating the back of a spoon. Do not boil rapidly once the slurry is added.
- Cool and Store: Remove from heat immediately. Transfer the Hoisin sauce to a clean jar or bowl and allow it to cool completely to room temperature before covering and refrigerating. The sauce will thicken considerably as it chills.