Easy Hoisin Dipping Sauce (3 Ingredients)
A super easy, hoisin dipping sauce that only uses 3 ingredients and takes less than 5 minutes to make! A great dipping sauce for Vietnamese rice paper rolls and more!
Servings: 1 cup
Calories: 176kcal
Ingredients
- 3 tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons chili oil
- 6 tablespoons water
- 3 ½ tablespoons peanut butter (Optional, you will need to add more water to thin out the sauce)
Garnish (Optional, Pick One)
- finely crushed peanuts
- toasted sesame seeds
- finely chopped cilantro, chives, or green onions
Instructions
- In a small bowl, add 3 tablespoons hoisin sauce, 2 teaspoons chili oil, and 2 teaspoons toasted sesame oil and mix well.(Optional) If you are adding peanut butter to this sauce, mix in 3 ½ tablespoons peanut butter now.
- Add in ½ teaspoon of water until you get the consistency you like. I like to add about 6 tablespoons of water, but it will vary depending on how thin or thick you want the sauce to be.If you added peanut butter, you definitely want to add more water.
- (Optional) Garnish! You can use crushed peanuts, toasted sesame seeds, or finely chopped cilantro, chives, or green onions!
Notes
- Always check how much sodium is in the chili oil you are using. If there is a lot of sodium, you may need to either put less or increase the water so that the sauce is not overly salty.
- You can also add peanut butter to this dipping sauce as well to make it a hoisin peanut dipping sauce for Vietnamese rice rolls. Make sure you add a bit more water to it to thin it out.
- If you want to make this a spicy hoisin dipping sauce, use Sriracha chili sauce instead of chili oil.
- How thick or thin you like your dipping sauce is always a personal preference so the amount will vary. Always add the water last, after the dipping sauce is all mixed with the other ingredients. Once the sauce is completely mixed, add in ½ teaspoon of water at a time until you reach the consistency you like.
- Once made, it will keep in the fridge for up to 2 weeks. Keep it well sealed in a jar or a small bowl wrapped in plastic wrap so that it doesn't dry out.
