Hoisin Sauce

Often referred to as Chinese Barbecue Sauce, hoisin sauce is a thick, dark brownish-red sauce with a mildly sweet and salty taste. It is commonly used as a condiment and spread on wrappers for Moo Shu or classically with Peking duck. I use this hoisin sauce combined with a few other ingredients to make my Char Sui, or barbecue sauce, as a great dipping sauce, a glaze for roasted or grilled vegetables as an addition to my Asian vinaigrette or as an ingredient in Asian marinades. One of the most versatile sauces, which makes it one of my Four Chinese Master Sauces. I hope you enjoy.

Ingredients:

1 Tablespoon (scant) organic ketchup

3 Tablespoons gluten free soy sauce

½ teaspoon rice wine vinegar

¼ cup + 1 Tablespoon sugar

¼ teaspoon granulated garlic

¼ teaspoon sesame oil

1 teaspoon five spice powder

Pinch white pepper

1 teaspoon cornstarch dissolved in 1 Tablespoon water

Blend all ingredients and bring to gentle simmer. Continue to simmer for about 3 to 5 minutes. Slowly stir in the cornstarch slurry and continue to cook about 1 or 2 minutes until fully thickened. Pour into container and store covered in the refrigerator.