The fruity taste of hoisin sauce and the sharp-earthy flavor of garlic wed perfectly in this sauce. It is rich and spicy, and a real kitchen favorite. Minus the garlic, the sauce can be refrigerated indefinitely. We always keep the garlic-less mixture on hand, then add the garlic only as needed.

Read more

Ingredients

    12 large cloves garlic, peeled

  • 1 teaspoon kosher salt
  • ¼ cup “goop” from China Moon Hot Chili Oil
  • 2 tablespoons China Moon Hot Chili Oil
  • 2 tablespoons Japanese sesame oil
  • ¼ cup soy sauce
  • ¼ cup plus 1 teaspoon unseasoned Japanese rice vinegar
  • ½ cup hoisin sauce
  • ½ teaspoon sugar
  • 2 tablespoons warm water

Method

In a mortar with a pestle, pound the garlic cloves with the salt to a fine paste. Combine with all of the remaining ingredients until well blended.

Loading
Loading
Loading