Spicy Hoisin Vinaigrette Recipe
This Spicy Hoisin Vinaigrette is a sauce that I use on all kinds of dishes. I use it on everything from Pan seared Sea Bass to Dumplings and Pot Stickers.
Spicy Hoisin Vinaigrette is fantastic with chilled noodles or any salad that needs a spicy kick
Now I know this recipe has some exotic ingredients but if you enjoy any sort of asian cuisine then investing in a few of these ingredients won’t be a waste because they can be used again and again.
One of my Favorite Condiments in the House
This dressings something that I make quite often because it doesn’t last long in the fridge. Not because its perishable but because it gets devoured by the family.
Making a fresh sauce like this can hide the fact that Im using store bought dumplings. If I served you these you would never know they were frozen because the sauce is so fresh and delicious.
Spicy Hoisin Vinaigrette Video Recipe
Hoisin Sauce? What is It?
Chances are if you have ever ordered Mu Shu chicken or pork from your local Chinese takeout then you have had Hoisin Sauce.
Hoisin sauce is made from soybeans, sugar, vinegar, garlic and chilis. Believe me, I combed the web looking for a homemade recipe to share but I just don’t trust any of the ones I looked at.
Hoisin is one of those ingredients that I just buy.
Its not worth the hassle or the trial and error to make it as good as the stuff from the store.
Hoisin Sauce has a sweet and salty flavor with subtle nots of garlic and vinegar. It has a thick, dark color and texture similar to American barbecue sauce
Whats the Difference Between Hoisin Sauce, Oyster Sauce, and Fish Sauce?
Hoisin Sauce as I mentioned is made from soybeans and has a thick texture similar to barbecue sauce. Its most commonly served as a dipping sauce with Mu Shu Pork or Chicken
Oyster Sauce has a very similar look and texture to hoisin sauce but is made with with oysters boiled into a reduction and combined with sugar, vinegar and spices. Oyster Sauce is used in a variety of dishes including Kung Pao Chicken and most stir fry recipes.
Fish Sauce is used more in Thai and Vietnamese cuisine and has a much thinner viscosity than hoisin or oyster sauce. Fish sauce is made from fermented anchovies and has a strong bright umami flavor.
Ingredients to make Hoisin Vinaigrette
- Garlic Cloves: Substitute minced garlic for fresh chopped cloves
- Fresh Ginger: You can substitute ginger paste if you don’t have fresh available
- Hoisin Sauce: A sweet soybean based sauce with garlic and sugar
- Sambal Oelek: A spicy Chili Sauce with garlic and chilis
- Sriracha: Spicy Hot. sauce used in a variety of asian cooking recipes
- Rice Wine Vinegar: you can use red wine or apple cider vinegar as a substitute
- Tamari: you can substitute regular soy sauce or coconut aminos if you want to stay gluten free
- Sesame Oil: A little goes a long way. Used as a finishing oil, not meant for high heat.
- Lime Juice: fresh is best but Lime juice in a bottle will work in a pinch
- Togarashi: if you can’t find togarashi you can use sesame seeds and chili flakes
Tips For Making Spicy Hoisin Vinaigrette
- Use fresh ingredients as much as possible. The reason this sauce tastes so good is because of the fresh garlic, ginger and lime juice.
- If you are missing one ingredient its not the end of the world. Other than Hoisin and Tamari Sauce you can skip or substitute the other ingredients and still have a delicious sauce.
- If you don’t have Tamari you can substitute soy sauce, coconut aminos, Liquid aminos or low sodium soy sauce.
- Keep this sauce refrigerated but pull it out 20-30 minutes before serving because its best served at room temperature.
- You can add extra sambal or sriracha to kick up the heat levels if you desire
- Feel Free to experiment with the ratios in this recipe. You may like it spicier or less sweet. its all about your palate.
More Tasty Sauces and Condiments
- Sriracha Remoulade
- Old Bay Aioli
- Fresh Peach & Corn Salsa
- Chanterelle Mushroom Cream Sauce
- Steak Madagascar Sauce
- Chesapeake Crab Butter Sauce
Spicy Hoisin Vinaigrette
- Mince garlic, Grat fresh ginger and thinly slice scallions then ad to a bowl. add in remaining ingredients and whisk to combine.
- Store in the fridge for up to two weeks.