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Old 10-03-2007, 04:20 PM   #1
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How to use Hoisin sauce

I am usually pretty good w/ my asian sauces blending them with oils and such to produce the needed sauces but recently had a problem with Hoisen. I did not want to use all that sweetness at full strength so I thought I'd mix it w/ peanut oil but it does not dissolve in peanut oil unlike other sauces. So how do you guys use this? Mix it w/ soy sauce? But does that not kill the sweetness? I realize I will need to mix it with an aqueous type of solvent e..g water, vinegar, etc. How do others use this?

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Old 10-03-2007, 04:25 PM   #2
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Try mixing it with fish sauce, or oyster sauce.
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Old 10-03-2007, 04:26 PM   #3
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Straight up on ribs is one of my favorite uses for Hoisen!


Enjoy!
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Old 10-03-2007, 04:41 PM   #4
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Brushed on almost done chicken wings is good.

Also, you CAN mix it with oil - you just have to whisk aggressively as you are drizzling in the oil.

I also use it as a condiment with those big bowls of Thai soup. A little goes a long way.

You can do a search here at Discuss Cooking for hoisin and find out what recipes people have to offer - here is another good link too.
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Old 10-03-2007, 04:44 PM   #5
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You could mix it with peanut butter. Also, Rachael Ray made a barbecue sauce for shrimp with hoisin mixed with orange marmalade.
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Old 10-03-2007, 04:48 PM   #6
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When I use hoisen sauce it's always part of a stirfry sauce mix. Never any oil in the sauce mix (yuck - the oil used is just a few dollops to cook in & sometimes a drizzle of sesame oil to finish - never in the sauce mix) - just some soy sauce, dry sherry, sometimes hot chili-garlic paste. Unless you overdo it with the soy sauce, the sweetness & depth of the hoisen doesn't get lost at all, & is enhanced by the dry sherry.
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Old 10-03-2007, 05:04 PM   #7
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I add it to potroast sometimes along with red wine, tomatoes and onions. It makes such a rich nice sauce.
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Old 10-03-2007, 06:09 PM   #8
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The only thing I've ever dilluted hoisin sauce with is siracha pepper sauce. I don't know why you'd want to dillute it anyway. Just use it in small amounts.
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Old 10-03-2007, 07:32 PM   #9
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I use hoisin sauce along w/soy sauce, brown sugar, ground ginger, garlic powder, sherry wine, a little salt peter, to make a marinade for Chinese styled 'cha siu' bbqued pork ribs.
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Old 10-04-2007, 04:33 AM   #10
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I use it in stir-fry's too but never with oil. mmmmm....love hoisin sauce!
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