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Homemade Black Bean Sauce Recipe

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3.8 from 64 reviews

This homemade black bean sauce is a flavorful and versatile condiment made with fermented black beans, garlic, ginger, and dried chili peppers. Perfect for enhancing stir-fries, noodles, and meats, this sauce balances salty, spicy, and slightly sweet notes to bring depth to your dishes. With simple ingredients and a straightforward cooking process, it’s a must-have recipe for lovers of Chinese and Asian cuisine.

Ingredients

Black Bean Sauce Ingredients

  • 1 cup fermented black beans
  • 1/3 cup vegetable oil
  • 1/4 white onion, minced
  • 4 to 6 dried chili peppers, torn into small pieces
  • 1/4 cup Shaoxing wine (or dry sherry, or Japanese sake)
  • 1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free option)
  • 1/4 cup sugar (or brown sugar)
  • 1 head garlic (8 to 10 big cloves, minced)
  • 1 thumb ginger, minced

Instructions

  1. Prepare Black Beans: Rinse the fermented black beans thoroughly with tap water, drain well, and coarsely chop them, leaving some larger pieces for texture.
  2. Optional Mince: Use a food processor to roughly mince the black beans, white onion, and garlic until chopped but not pureed, to combine flavors evenly.
  3. Heat Oil and Chili Peppers: In a saucepan over medium heat, warm the vegetable oil and dried chili peppers. Reduce heat to medium low and cook until the peppers darken without burning, stirring occasionally. Remove and discard the chili peppers.
  4. Cook Black Beans and Onion: Add the chopped black beans and onion to the oil. Stir and cook until the mixture looks a bit dry; the beans will first absorb oil, then release it as they cook.
  5. Add Seasonings: Pour in Shaoxing wine, light soy sauce, and sugar. Simmer gently and stir often until the onion softens completely, about 10 minutes, taking care to keep heat low to prevent burning.
  6. Add Garlic and Ginger: Stir in the minced garlic and ginger. Continue to cook and stir until the onion becomes very tender and oil floats on the surface, indicating the sauce is ready.
  7. Cool and Store: Transfer the sauce to a large bowl and allow it to cool to room temperature. Store in an airtight jar in the refrigerator for up to 2 to 3 months.

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • Adjust the number of dried chili peppers according to desired spice level.
  • Mincing ingredients in a food processor helps blend flavors but is optional.
  • Keep the heat low during simmering to avoid burning the sauce.
  • This sauce can be used as a marinade, dipping sauce, or cooking sauce.

Find it online: https://recipethrive.com/homemade-black-bean-sauce-recipe/