Sauces
Chinese
ChineseHoisin Sauce
A glossy, sweet-savoury Chinese sauce for duck pancakes, stir-fries and glazing. Basic doctors a quick storecupboard mix, Better cooks a proper fermented-bean version, and Ultimate uses real sweet bean paste with toasted spices and Shaoxing wine.
Vegetarian
Vegan
Dairy-free
Better version
Cooked properly with fermented black bean paste, soy and aromatics for real depth.
Per serving£0.73
Total cost£2.90
Time18 min
Ingredients for 4
- 3 tbsp fermented black bean paste
- 3 tbsp dark soy sauce
- 2 tbsp soft brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic , grated
- ½ tsp Chinese five spice
- 100 ml water
Method
- Warm the sesame oil in a small saucepan and gently fry the grated garlic for 1 minute until fragrant.
- Add the black bean paste and five spice and stir for 30 seconds to toast the spices.
- Pour in the water, soy sauce, sugar and rice vinegar and bring to a simmer.
- Cook for 8 minutes, stirring, until thickened and glossy.
- Cool slightly; the sauce will thicken further. Loosen with water if needed.
Equipment
The three ways, side by side
Budget
A fast storecupboard mix of soy, peanut butter, honey and Chinese five spice.
Better
Cooked properly with fermented black bean paste, soy and aromatics for real depth.
Ultimate
Authentic sweet bean paste, freshly toasted whole spices, Shaoxing wine and a slow reduction.