Hoisin-Lime Sauce

Recipes

Photo by Alan Richardson

If you're like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork, in which the sauce serves as a dipper for meat-enclosed pancakes. Used this way (and even in dishes), this bean-paste ingredient is too sweet, I find. That's why I came up with this sprightly lime-flavored version. The acidic kick of the lime bounces off the sauce's sweetness to create a delicious "new" hoisin. I've also added aromatics to the sauce to ensure it's well rounded- and versatile.

Makes about 2 cups.

Lasts 2 weeks, refrigerated.

Ingredients

All ingredients A-Z

1/2 cup plus 2 tablespoons grapeseed or canola oil
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
2 cups hoisin sauce
1/2 cup fresh lime juice
Kosher salt and freshly ground black pepper to taste

Directions

Heat a wok or large sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the hoisin sauce and stir to prevent burning. Cook, stirring, for 1 minute, then add the lime juice.
Transfer the mixture to a blender and blend, drizzling in the 1/2 cup oil. Season with salt and pepper. Cool thoroughly and use or store.

Tags: episode 106, sauce, hoisin

Episode 106: Hoisin-Lime Sauce

Cooking Tips
Ginger Basics

Browse the store

Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife