Weeknight Homemade Hoisin Sauce
- Yield 12 tablespoons
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Weeknight Homemade Hoisin Sauce sits in the Sauces section of Regbie. The card serves 12 tablespoons. Plan on 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 tablespoons
- 4 large dried Medjool dates, pitted
- ¼ cup sunflower butter
- ¼ cup coconut aminos
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 tablespoon aged balsamic vinegar
- ½ teaspoon Chinese five spice powder
- ½ teaspoon toasted sesame oil
- ¼ teaspoon Diamond Crystal kosher salt
Method
First, use a sharp knife to mince and mash up the dates until they’re the consistency of a thick, sticky paste.
Next, combine the minced dates with the rest of the ingredients in a small saucepan and bring to a gently bubble over a medium burner.
Leave stirring occasionally, for 5 to 7 minutes or until the sauce thickens and darkens. Check the seasoning and adjust seasoning if needed.
Want a smoother sauce? Blitz it with an immersion blender or high powered blender (the cook Vitamix gets it super smooth) until it reaches your desired consistency. Time to slather this paleo hoisin sauce on everything!
Kitchen notes
- This condiment can be kept in the fridge in a sealed airtight container for up to 1 week.
- (If it gets too firm, just mix in a tablespoon or two of water when you’re reheating it.)
