hoisin sauce

41
10
Joined Sep 23, 2002
Im unable to use the commercially manufactured hoisin sauce due to dietary restrictions.
Does someone...anyone...have a recipe for it home made?
 
2,068
12
Joined Dec 30, 1999
firepatrolchef,

What specifically are the restrictions? There are many ways to make hoisin, knowing what you can and can not have may help.

You may be interested in browsing the Hoisin products from Soy Vay.

Here is a recipe from Moon Dragon:

Homemade Hoisin Sauce Recipe

4 Tablespoons soy sauce (usual/dark/light)
2 Tablespoons peanut butter or black bean paste
1 Tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder (optional)
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper

Mix well.

And another recipe posted here:
Hoisin Sauce
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
Salt

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.
 
41
10
Joined Sep 23, 2002
thanks for the initial input....the list includes:
pork beef yeast sugar dairy alcohol cept for minute amounts with the akkyhol cooked off chocolate....
 
72
10
Joined Jun 11, 2001
Wow FPC - that is quite a complex list to avoid. I don't think I could eat......:(

Hope this is for a client, not you!:)
 
41
10
Joined Sep 23, 2002
alas...tis me

I do rather well...its forced me to be a lot more creative in my cooking to give myself SOME variety.
 
9,209
69
Joined Aug 29, 2000
firepatrolchef, this is going to be hard! Have you ever used Splenda? That would substitute for the sweetness of the sugar, but not for the body of it. Adding more plums, or perhaps some tomato paste, could make up for that loss. However, if you are diabetic, the fruit is very high in fructose, so you'd have lots of sugar anyway. Perhaps adding a thickener like arrowroot, etc. might build some of the loss from deleting sugar. :confused:
 
41
10
Joined Sep 23, 2002
actually for times like that where the darker color is inconsequential...I use date sugar...if splenda is the stuff I think it is isnt it kinda nasty tasting?
 
9,209
69
Joined Aug 29, 2000
Having been subjected to artificial sweeteners for decades, I think Splenda tastes better than any other- but then I don't use much sugar right from the bowl.

I guess I incorrectly assumed the need to avoid any "ose" (sugar) for medical reasons.

Honey, molasses, or a mixture would be good. Good luck! Please let us know how your explorations turn out.
 
41
10
Joined Sep 23, 2002
youre right...absolutely so...no *ose's* for medical reasons. But the kicker is...no artificial ANYTHINGS for the same medical reasons.
 
9,209
69
Joined Aug 29, 2000
Then honey must be out; it's a combination of fructose and glucose. See this link for details.

Aside from reducing a fruit juice and pulp mixture for sweetening, (again, that's fructose) I'd be curious to know what else would work.
 
41
10
Joined Sep 23, 2002
let me refine that then....processed stuff is no good. Honey is just fine. Im allowed very limited amounts of honey maple syrup or brown rice/malt syrup as sweeteners.
 
9,209
69
Joined Aug 29, 2000
Then you are in luck! Go for the honey, as Mudbug advised. Again, please post what you come up with. I'd love to taste it!
 

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