Hoisin Peanut Sauce

Ingredients

• 60 g (¼ cup)natural peanut butter
• 120 ml (½ cup)hoisin sauce
• 15 ml (1 tablespoon)rice vinegar or apple cider vinegar
• 1 clovegarlic, minced
• 60–75 ml (4–5 tablespoons)water
• 15–30 ml (1–2 tablespoons)crushed roasted peanuts

Instructions

1. 1

   Whisk the base

   Put the hoisin sauce, peanut butter, vinegar, minced garlic and 15 ml (1 tablespoon) of water in a medium bowl. Whisk until the mixture is very thick.

2. 2

   Adjust the texture

   Whisk in the remaining water gradually, adding 15 ml (1 tablespoon) at a time until the sauce reaches the consistency you like. The recipe notes that 3 tablespoons of water were used, while up to 4 tablespoons gives a looser sauce.

What is hoisin peanut sauce?

Hoisin peanut sauce is a quick dipping sauce built from two familiar Asian pantry ingredients: hoisin sauce and peanut butter. This version adds vinegar and garlic to balance the sweet, savoury base, then uses water to make it easy to dip or drizzle.

Its appeal is the contrast between rich, creamy peanut butter and the sharper, seasoned hoisin. The sauce is ready as soon as it is whisked smooth, so there is no cooking step.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 4g protein, 17g carbs, 8g fat.

Peanut butter and crushed peanuts contribute most of the fat and some protein, while hoisin sauce contributes much of the carbohydrate and sweetness. Serve a modest amount alongside vegetables and a protein-rich main, such as tofu, to make the meal more balanced.

Choosing the ingredients

Peanut butter: Natural peanut butter gives the sauce its nutty body. Stir it well before measuring if the oil has separated in the jar.

Vinegar: Rice vinegar keeps the flavour gentle, while apple cider vinegar is the stated alternative. Either brings acidity to offset the sweetness of the hoisin.

Garlic: Mince the clove finely so it mixes evenly through the sauce rather than leaving large, sharp pieces.

Getting the consistency right

Start with just 15 ml (1 tablespoon) of water and whisk until the thick ingredients come together. Adding the liquid in small amounts makes it easier to stop at a texture that suits your use.

A thicker sauce clings to rice paper rolls and vegetables; a thinner one is easier to drizzle over a stir-fry. The method gives 3 tablespoons as the amount used, with up to 4 tablespoons for a looser result.

Texture and finishing touches

Whisk until no streaks of peanut butter remain and the sauce looks uniform. If it still feels too stiff, add water a little at a time rather than pouring in the full amount at once.

Crushed roasted peanuts are listed as a topping, adding crunch against the smooth sauce. Sprinkle them on when serving so they keep their texture.

Timing and serving

The sauce takes about 5 minutes to prepare and needs no chilling or heating before serving. Make it just before a meal, or prepare it ahead and stir it before bringing it to the table.

Serve it with rice paper rolls, crisp vegetables or alongside stir-fries. For a fuller meal, pair it with rice and vegetables or use it as a dip for a platter.

Balancing the flavour

Hoisin brings sweetness and savouriness, while peanut butter contributes richness. Vinegar gives the mixture a tangy edge, and garlic adds a savoury note.

Taste the sauce after whisking and adjust only the consistency with the remaining water as directed. The listed ingredient quantities provide the intended flavour balance.

Recipe notes & tips

• Stir natural peanut butter thoroughly before measuring if it has separated.
• Mince the garlic finely so it distributes through the sauce.
• Whisk the peanut butter and hoisin with the first tablespoon of water before adding more.
• Add the remaining water a tablespoon at a time to control the thickness.
• Scatter the crushed roasted peanuts over the sauce just before serving for extra crunch.

Variations

• Use apple cider vinegar: Swap it for rice vinegar as the listed alternative.
• Make it thinner: Whisk in the water gradually until it is easy to drizzle.
• Keep it thick: Stop adding water once the sauce clings well to a dipper.
• Add crunch: Sprinkle the crushed roasted peanuts over each serving.
• Serve it warm: Pair the sauce with freshly cooked stir-fry, without cooking the sauce itself.

Common mistakes to avoid

• Adding all the water at once: The sauce can become too thin; add it a tablespoon at a time.
• Leaving the peanut butter unstirred: Separated oil can make measurements inconsistent; mix the jar before using.
• Using roughly chopped garlic: Large pieces can dominate each bite; mince the clove finely.
• Expecting a thin sauce at the start: The first mixture is meant to be very thick; loosen it gradually with water.
• Adding peanuts too early: They can lose their crunch; sprinkle them on when serving.

How to store

Store leftover sauce in a covered container in the fridge and use within 3–4 days. Stir well before serving; if it has thickened, mix in a little water to loosen it. It can be served cold or brought to room temperature, so reheating is not necessary.

Frequently asked questions