Name: Homemade Hoisin Sauce
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Cuisine: Asian-Inspired
Ingredients: 1/4 cup soy sauce; 3 tablespoons peanut butter (smooth); 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 1 teaspoon sriracha or chili garlic sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon Chinese five spice; 1 teaspoon toasted sesame oil; 1 teaspoon cornstarch (optional, for thickening); 2 teaspoons water (if using cornstarch)

Sweet, salty, tangy, and umami-rich—homemade hoisin sauce is one of those magic condiments that can elevate just about any dish. It’s thick, glossy, and loaded with complex flavor that tastes like it simmered all day, but it actually comes together in just 10 minutes. Once you try this made-from-scratch version, you might never go back to store-bought again.

Whether you’re dipping, drizzling, marinating, or stir-frying, this hoisin sauce fits perfectly into all kinds of savory meals. It balances sweetness with a touch of heat and depth from fermented ingredients. Plus, making it yourself lets you control the sodium, sugar, and spice—making it adaptable for any dietary needs.

What Makes a Good Hoisin Sauce?

Traditional hoisin sauce gets its unique flavor from fermented soybeans, sugar, vinegar, and spices. The best homemade versions replicate this with pantry staples, layering salty, sweet, tangy, and spicy notes. The key is balance—no one flavor should overpower the others. It should be thick enough to coat a spoon, but not so heavy it feels like molasses. Bonus points if it has a bit of garlic and sesame for extra depth.

Ingredients for the Homemade Hoisin Sauce

Soy Sauce: This forms the salty, umami backbone of the sauce. Opt for low-sodium if you want more control over the saltiness.

Peanut Butter: A smooth and creamy substitute for fermented soybeans, it adds body and a subtle nutty depth.

Honey or Maple Syrup: Brings the necessary sweetness. Honey adds warmth, while maple syrup offers a more mellow profile.

Rice Vinegar: Adds just enough tang to cut through the richness.

Sriracha or Chili Garlic Sauce: For a gentle kick of heat that balances the sweet.

Garlic Powder & Chinese Five Spice: These dry spices bring aromatic complexity and classic Asian flavor.

Sesame Oil: A small drizzle finishes the sauce with rich, toasty flavor.

Cornstarch (Optional): If you prefer a thicker consistency, a bit of cornstarch mixed with water will do the trick.

How To Make the Homemade Hoisin Sauce

Step 1: Mix the Base Ingredients

In a medium bowl, combine 1/4 cup soy sauce and 3 tablespoons of smooth peanut butter. Whisk them together until fully blended. This forms the savory, creamy base of your sauce.

Step 2: Add Sweetness and Acidity

Stir in 2 tablespoons of honey (or maple syrup) and 1 tablespoon of rice vinegar. This balances the saltiness and gives the sauce a hint of tang. Mix until the sauce is smooth and glossy.

Step 3: Spice It Up

Add 1 teaspoon of sriracha or chili garlic sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon Chinese five spice. These spices bring warmth and depth without overpowering the flavor. Whisk well to combine.

Step 4: Add the Finishing Touch

Drizzle in 1 teaspoon of toasted sesame oil. It adds a final layer of nutty richness that makes the sauce pop. Taste and adjust seasoning—you can add more vinegar for tang, or more honey for sweetness.

Step 5: Thicken If Needed

If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons of water. Pour it into a small saucepan with the hoisin sauce and heat over low-medium, stirring constantly until it thickens slightly (1–2 minutes). Remove from heat and let cool.

How to Serve and Store Homemade Hoisin Sauce

Homemade hoisin sauce is incredibly versatile. Use it as a glaze for meats, a dipping sauce for spring rolls and dumplings, or stir it into noodles and fried rice for a burst of flavor. It’s also fantastic as a marinade for tofu, pork, or chicken—just coat and refrigerate for an hour before cooking.

For storage, transfer the cooled sauce to an airtight jar or container and refrigerate. It will stay fresh for up to 2 weeks. If it thickens too much in the fridge, just stir in a splash of warm water to loosen it back up.

Frequently Asked Questions

How long does homemade hoisin sauce last?

When stored properly in the refrigerator in a sealed container, it can last up to 2 weeks. Make sure to use clean utensils when scooping it out to avoid contamination.

Can I make this recipe gluten-free?

Absolutely. Just substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative.

Is there a nut-free version of this recipe?

Yes! Swap the peanut butter for sunflower seed butter or tahini if you need a nut-free option. The texture and richness will still work beautifully.

Can I freeze homemade hoisin sauce?

You can freeze it in small portions (like in an ice cube tray) for up to 3 months. Thaw in the refrigerator overnight before using.

What dishes pair best with hoisin sauce?

It pairs wonderfully with grilled meats, roasted veggies, noodles, and even pizza with an Asian twist. Try it in lettuce wraps or as a finishing drizzle on stir-fry.

Can I adjust the spice level?

Definitely. Start with less sriracha or chili garlic sauce and taste as you go. You can always add more heat, but you can’t take it out!

Want More Sauce and Marinade Ideas?

If you’re loving the bold, rich flavor of this homemade hoisin sauce, you’ll definitely want to try these other savory favorites from Life with Jam:

Louisiana Remoulade Sauce for a tangy, Southern-style kick.
Shut Yo Mouth Sauce if you’re craving something spicy and unforgettable.
Grilled Peach and Honey Mustard Dressing with sweet heat that complements grilled meats and salads.
Easy Thai Red Curry Dumpling Soup that uses flavorful broth and makes a cozy weeknight dinner.
Sweet Garlic Chicken in the Crockpot for a set-it-and-forget-it dinner that’s saucy and satisfying.

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And I’d love to hear how your batch turned out! Did you spice it up extra or keep it mild? Swap in almond butter? Let’s swap notes in the comments below.

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