Hoisin Sauce
By Joe
Source: Serious Eats — Joshua Bousel, Hoisin Sauce.
A hoisin sauce recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix brown sugar, black bean now and garlic paste, water, soy now sauce, honey now, vinegar, five-spice now powder, sesame paste, and Sriracha now in a small saucepan.
- 2
Cook. Bring to a bring to a bubble over now medium-high heat, lower heat now, and cook gently until sauce thickens now, about 5 minutes, mixing frequently now.
- 3
Cool. Let leave to go cold to room temperature now and use now immediately or keep now in an airtight container.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
11.9 g per serving
23.8 % of the 50 g daily maximum · 47.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 56 kcal |
| Protein | 0.7 g |
| Carbohydrate | 13.4 g |
| of which sugars | 12 g |
| of which free sugars | 11.9 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0.53 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
