This is an easy to make homemade Hoisin sauce that is sweet, salty, and refined sugar-free, much better than store-bought we are sure you will agree. It is perfect to use as a dipping sauce for rice paper wraps or veggie sticks, and as a glaze for tofu and fish, or as a marinade. Very versatile.
Ingredients:
¼ cup (60ml) fresh local honey with a strong flavour OR 1/2 cup (118ml) maple syrup
3 (≃60g) medjool dates, pitted (or 5 small dates)
1/3 cup (110g) BYRON BAY chickpea miso
2 tbsp (30ml) gluten free tamari or soy sauce
2 tbsp (30ml) white rice vinegar
1 tbsp (15ml) GRUMPY GRANDMA’S SMOKY olive oil OR toasted sesame oil
1 clove of garlic
1/8 tsp ground coriander
1/16 tsp ground anise
1/16 tsp cinnamon
1 small birds eye chilli (seeds removed and chopped)
Method:
Combine all the ingredients in the bowl of a food processor, or blender. Process for 10-15 seconds, or until smooth. Transfer to a jar and store in the refrigerator. Hoisin sauce will keep for up to 2 months in the refrigerator.
Serving instructions:
Decorate a platter with a combination of vegetable crudités in season – perhaps mushrooms, broccoli, cauliflower, asparagus, cucumber, celery, capsicum, zucchini and whatever else you like to use. Place a bowl of home-made hoisin sauce in the middle of the platter and serve.