Yellow Bean Sauce

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Published 2001

About

This is also known as brown bean sauce, bean paste or soya bean condiment.

Seasonings made from fermented soya beans are one of the oldest food flavourings in Oriental cooking. The bean sauce of today is made from yellow or black dried soya beans that are partially decomposed by adding a mould culture; they are then salted, dried or mixed with brine.

This thick, spicy, aromatic sauce is made with yellow beans, flour and salt, fermented together. Correctly blended, it is quite salty but provides a distinctive flavour to Chinese or Thai sauces. The traditional bean sauce follows the ancient recipe for pickled yellow soya beans in a salty liquid. There are two forms: whole beans in a thick sauce, and mashed or puréed beans (sold as crushed or yellow bean sauce).

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Sauces and Pastes

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