Milu Pantry Hoisin Sauce

Name: Milu Pantry Hoisin Sauce
Brand: Milu Pantry
SKU: MSMILUPHOISS
Price: 15.95 USD
Availability: InStock
Rating: 4.0 (3 reviews)

$15.95

Crafted in small batches in Manhattan, this savory-sweet sauce from Chinese restaurant Milu puts a twist on traditional hoisin sauce. Hoisin, a versatile Chinese condiment, is a little thicker and sweeter than a soy sauce, while being more spice-forward and savory than a plum sauce—it’s an excellent addition to stir-fries and soups, works well as a glaze or marinade for meats and is also a wonderful dipping sauce. Milu’s hoisin has more acidity and a lighter, less viscous consistency than a traditional hoisin, especially compared with ultra-processed store-bought sauces (most are made with a considerable amount of stabilizers and thickeners). This one has a rich, jammy flavor with mole-like chocolatey notes, balanced with salty umami from bean sauce, miso and a mushroom-laced soy sauce—no gums, flavorings or MSG here. Its gentle sweetness comes from a trio of molasses, honey and sugar, and its tang comes from rice wine vinegar. Milu bottles the sauce they use in their own kitchen, so you’re getting restaurant-quality flavor at home.

Ingredients

Ingredients: Water, Bean Sauce (Soybean, Brown Rice, Chili, Sugar, Salt, Water, Sesame Oil, Citric Acid, Wheat Flour), Rice Wine Vinegar, Molasses, Miso Paste (Soybean, Water, Rice, Salt, Koji), Sugar, Honey, Sesame Paste, Sesame Oil (Sesame, Dextrose), Soy Sauce (Water, Soybeans, Sugar, Salt, Wheat Flour, Mushroom Extract), Garlic Powder, Five–Spice Powder, Cornstarch
Allergens: Produced in the same facility as soy, peanut, sesame and dairy products.
Specifications

Net Weight: 8.25 ounces
Place of Origin: New York City, New York
How to use

Vegan

Where did hoisin come from?

Many may recognize hoisin sauce and its distinct flavor—to some, hoisin tastes a little like barbecue sauce, with a deep savory umami and saltiness that cut through the sauce’s sweetness. While nobody knows for sure, hoisin is suspected to have been made originally with seafood (the word “hoisin” is related to the Cantonese word for “seafood”). Over time, the dried seafood component was replaced with fermented soybeans to lower the cost of producing the sauce, while maintaining hoisin’s signature rich umami flavor.