Lee Kum Kee hoisin sauce contains refined sugar, modified corn starch, artificial coloring (FD&C Red No. 40), and preservatives. Fortunately, it's already seed oil free. This DIY version uses organic coconut sugar, arrowroot powder, and blackstrap molasses for natural color while eliminating all artificial additives.
Based on: Hoisin Sauce
· Makes approximately 30 servings
· Serving: 1 tablespoon (20g)
Why This Recipe is Seed Oil Free
Commercial Hoisin Sauce from Lee Kum Kee often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Hoisin Sauce may also contain artificial dyes. Check it on DyeFreeCheck to find out.
15ml (1 tablespoon) · Eden Organic Toasted Sesame Oil
Adds nutty sesame flavor and richness
Organic chili flakes
2g (1 teaspoon) · Simply Organic Red Pepper Flakes
Provides mild heat and spice complexity
Sea salt
4g (3/4 teaspoon) · Redmond Real Salt
Enhances all flavors and balances sweetness
Instructions
Step 1. Prepare the sweet potato base: Preheat oven to 400°F (204°C). Pierce 1 large organic sweet potato (about 300g) with a fork and roast for 45-60 minutes until very soft. Let cool, peel, and mash until completely smooth - you need 150g of puree. This can be done 2-3 days ahead and refrigerated.
Step 2. Create the slurry: In a small bowl, whisk together the arrowroot powder (15g) with 60ml (1/4 cup) of cold water until completely smooth with no lumps. Set aside - this prevents clumping when added to the sauce.
Step 3. Combine the base ingredients: In a medium saucepan, whisk together the sweet potato puree (150g), tamari sauce (180ml), coconut sugar (120g), and blackstrap molasses (45ml) until the mixture is uniform. The coconut sugar should start dissolving immediately.
Step 4. Add aromatics and acid: Stir in the garlic powder (8g), chili flakes (2g), apple cider vinegar (30ml), and sea salt (4g). Mix thoroughly to distribute the spices evenly throughout the mixture.
Step 5. Cook and thicken: Place the saucepan over medium-low heat and bring to a gentle simmer, stirring frequently to prevent sticking - about 5-7 minutes. Once simmering, whisk in the arrowroot slurry gradually while stirring constantly. Continue cooking for 3-5 minutes until the sauce thickens to a glossy, coating consistency similar to ketchup.
Step 6. Finish and cool: Remove from heat and stir in the toasted sesame oil (15ml) for that final nutty richness. Let cool completely - the sauce will thicken further as it cools. Taste and adjust: add more tamari for saltiness, coconut sugar for sweetness, or vinegar for tang.
Step 7. Store properly: Transfer to a clean glass jar with tight-fitting lid. Refrigerate for at least 2 hours before first use to let flavors meld. Use 1 tablespoon (about 20g) per serving as a glaze for meats, stir-fry sauce, or dipping sauce. Stir well before each use as separation is natural.
Storage
Refrigerate in airtight glass container for up to 3 weeks. No preservatives mean shorter shelf life than commercial version. Stir before use as natural separation may occur.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.28
Savings54%
Higher upfront cost for organic ingredients pays off quickly. Bulk organic spices and pantry staples last for months. Commercial hoisin costs about $0.28 per tablespoon while homemade costs $0.13.