Hoison Sauce

For those feeling adventurous, Hoison sauce can be created from scratch to add a distinctive flair to a home cooked meal. Traditionally used in dishes such as Peking Duck and stir-fry, many people have had exposure to the sauce without realizing it.


Soy Sauce

Peanut Butter or Black Bean Paste

Honey, Molasses or Brown Sugar

White Vinegar

Garlic Powder

Sesame Oil

Chinese Hot Sauce, Jalepeno or Habenero Sauce

Black Pepper

Alternative Ingredients:

Soy Sauce

Spicy Peanut Butter Sauce

Honey, Molasses or Brown Sugar


Preparation Time: None

Time to Make: Ten Minutes

Hoison sauce is simply made. Combine the ingredients until well mixed and serve. If using the ingredients to make the sauce from scratch, you may notice that it takes quite a bit of work and mixing to get the ingredients to be smooth and well blended. This is normal. If you're using alternative ingredients, blending will be easier.

It is suggested that you take the extra time to make the sauce from scratch. While alternative ingredients can cut back on the time and effort needed to make Hoison sauce, the flavor is affected.

Uses of Hoison Sauce:

Hoison Sauce is traditionally used as a dipping sauce, although it is used as a marinade in the case of Peking Duck. It is also used in spring rolls, mu shu pork, popiah and barbecue pork. This sauce is fairly flexible, allowing for experimentation when preparing.

First Time Tasters:

If you are introducing someone to Hoison sauce, it is common that the sauce be cut by water. This will lower the strength of the flavor so that first time eaters can get an idea of the taste without burning their taste buds. It is common that people will either love or hate Hoison sauce due to its distinctive flavor.


Hoison sauce is a Chinese dish. The name is a romanization of the Chinese word for seafood as pronounced in Cantonese. This is an odd naming for the sauce, as there is no seafood or fish in the sauce. There are many varieties of the sauce, as each province will have variations on the ingredients due to availability and culture of those provinces.

It is unknown when Hoison sauce was first made.

Health Concerns:

There have been several concerns over pre-made Hoison sauce. Many brands of the sauce were rejected by Britain due to it being unable to meet up with Food Standards Agency requirements. Many brands were found to include carcinogens 3-MCPD and its metabolite 1,3-DCP. This is the leading cause for many restaurants and individuals to want to made Hoison sauce from scratch, as homemade sauce does not include carcinogens.