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Hoisin Sauce I (P, TNT)
Source: From my mother with love & more
Yield: About 2 bottles

1 cup vermouth, or sake (rice wine)
1 cup soy sauce
3/4 cup vinegar (not cider)
1-1/4 cup sugar
1 full tbsp. crushed garlic
1 tbsp. grated ginger
1 tsp. sesame oil
1 cup pitted plums
2 tbsp. wheat flour
1/4 tsp. each of anise, clove, and allspice

Cook for 10 minutes the pitted plums with the vermouth.

Mix the wheat flour with the vinegar and make a liquid batter.

In a stainless steel saucepan put all the ingredients, mix well until well blended and bring to a boil. Continue to mix until the sauce thickens. It should not be too thick, neither pudding like. With a hand blender, blend to a soft creamy sauce.

Transfer to warm bottles, or glass jars. Cool and seal air tight. Keep in the refrigerator.

Posted by Rina Perry

Nutritional Info Per Serving: N/A