Traditional hoison sauce is made with fermented black beans (try finding those in your local grocer) and contains 540 mg sodium for one measly tablespoon. Here, peanut butter, prunes, and ground spices provide most of the flavor.
1 T. molasses
1 T. + 1 tsp. creamy peanut butter
1 tsp. reduced sodium soy sauce
1 tsp. sesame oil
2 tsp. rice vinegar
½ tsp. granulated garlic
¾ tsp. ground ginger
pinch of sea salt
What you’ll need:
Mini food processor
- Bring 1 cup of water to boil. Place prunes in small bowl. Cover with boiling water and leave them to soak for ten minutes.
- Combine softened prunes and water in food processor and pulse until smooth.
- Add molasses, peanut butter, soy sauce, oil, and vinegar. Blend to combine.
- Add granulated garlic, ground ginger, and sea salt. Blend to combine.
- Serves 6.
Nutrition Info per serving:
86 calories, 1g protein, 16g CHO, 2g fiber, 3g fat, 74mg sodium
Gluten-free variation: substitute Bragg’s aminos for lower sodium soy sauce.
For a spicy version, add chili paste or red pepper flakes.
Consume leftover sauce within 3 days for best taste.