From Brandon Jew's kitchen · Mister Jiu's, San Francisco
blend · nut sauce
★ STARRED KITCHENIvorystreet Peanut Butter-Hoisin
From a starred kitchen & national award winner
Ratio
WHITE VIN 80RICE SYRUP 60MOLASSES 60WATER 60SOY SAUCE 30SESAME OIL 15
Ingredients
- PEANUTS142 g
- BLACK BEANS57 g
- WHITE VIN80 ml
- RICE SYRUP60 ml
- MOLASSES60 ml
- WATER60 ml
- BROWN SUGAR25 g
- SOY SAUCE30 ml
- SESAME OIL15 ml
- DRY MUSTARD7 g
- GARLIC10 g
- PEPPER0.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Chinese-American / Cantonese diaspora chef of Michelin-starred Mister Jiu's in San Francisco; James Beard Best Chef: California 2022. Chinatown fine dining with California produce.
Originally published as Peanut Butter-Hoisin Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Brandon Jew / Food & Wine (Moo Shu Pork) (published as “Peanut Butter-Hoisin Sauce”). Full citation lives in Provenance.