What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5241727 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Homemade Hoisin Sauce

Sauces, Seasonings, and Spices

Homemade Hoisin Sauce
1/4 cup tomato catsup
1 large clove garlic, finely minced
1 Tablespoon brown sugar
1 teaspoon honey
1 Tablespoon low-sodium soy sauce
1/2 teaspoon ground white pepper
1 scallion, green part only, finely minced
1 teaspoon rice vinegar
1/4 cup Shaoxing wine or dry sherry
Note: This recipe requires no preparation. Just mix the ingredients together, stirring well. Then it can be used as a six-hour marinade for roast pork, as Fong-Torres does, or used in place of commercially prepared hoisin sauce in any other recipe that calls for it. For any not used immediately after mixing, refrigerate, preferably in a glass jar. It can keep for a week or two in the refrigerator. Freeze it if not planning to use it that time frame.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720