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Hoisin substitution

b
Buttercup Dec 1, 2004 09:09 AM

I have a recipe for salmon the sauce for which calls for hoisin sauce among other things. I need to cook gluten-free tomorrow night but all the commercial hoisin sauces I've been able to find have wheat. Is there a way to approximate the flavor with ingredients I am likely to have at home?

I am more interested in reproducing the taste than necessarily creating a perfectly authentic sauce--but I don't know what hoisin sauce tastes like.

  1. v
    Val Dec 1, 2004 09:23 AM

    Here's an interesting chart I found when I 'googled' your question...they recommend a combo of ketchup and molasses...or bean sauce! Hoisin is delish, tho' they seem to vary from brand to brand. Substitution link below.

    Link: http://chinesefood.about.com/library/...

    1 Reply
    1. re: Val
      b
      Buttercup Dec 1, 2004 09:26 AM

      Ketchup and molasses I can handle. Thanks for the link.

    2. s
      shaebones Dec 1, 2004 09:19 AM

      How about oyster sauce??

      3 Replies
      1. re: shaebones
        b
        Buttercup Dec 1, 2004 09:25 AM

        Re: oyster sauce
        My father is gluten-free, my mother eats kosher and therefore no shellfish. But in all other ways they are delightful.

        1. re: Buttercup
          a
          AGM/Cape Cod Dec 1, 2004 06:41 PM

          My cousin and his wife are kosher and I get the vegetarian oyster sauce for them. I noticed when I was in the Chinese grocery a vegetarian hoisin sauce. You might check to see if it is gluten free.

        2. re: shaebones
          v
          Val Dec 1, 2004 09:26 AM

          Oyster sauce would be too salty, I'm pretty sure; hoisin has a gentle sweetness to it.

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