Black Bean Sauce
Black Bean Sauce is a bold, savory condiment made from fermented black soybeans, garlic, and aromatics. A cornerstone of Cantonese and wider Chinese cooking, it is prized for its deep umami flavor that transforms simple ingredients into unforgettable dishes. From the classic steamed fish with black bean sauce to quick vegetable stir-fries, this sauce has long carried a reputation for turning everyday meals into something rich and satisfying. With roots tracing back to centuries-old fermentation traditions, it reflects both the ingenuity and the flavor-loving spirit of Chinese cuisine. Today, it continues to be a beloved pantry essential that bridges tradition with modern kitchens worldwide.
While store-bought versions are convenient, homemade Black Bean Sauce brings out a fresher, more customizable character. By making it yourself, you can balance saltiness, spice, and sweetness exactly to your liking, while avoiding the preservatives and excessive sodium often found in commercial jars. The aroma of freshly toasted garlic, ginger, and fermented beans creates a liveliness that packaged sauces simply can’t replicate. Plus, crafting it at home offers a connection to traditional cooking methods, allowing you to experience firsthand how this iconic sauce is built from its essential, time-honored ingredients. The result is a sauce that feels both authentic and uniquely yours.
VISUAL
INGREDIENTS
- ½ cup Fermented Black Beans
(lightly chopped and mashed)
- 3 tbsp Garlic
(finely minced)
- 1 no. Shallot
(finely chopped)
- 1 tsp Red Chilies
(fresh) (finely chopped)
- 2 tsp Chinese Brown Sugar
(crushed)
- 4 tbsp Vegetable Oil
- 1 tbsp Light Soy Sauce
- 1 tbsp Shaoxing Wine
- ½ cup Water
- 1 tsp Sesame Oil
INSTRUCTIONS
- Rinse fermented black beans under water to remove excess salt.
- Chop and lightly mash half the beans with a mortar and pestle to release their aroma, leaving the rest whole for texture.
- Mince the garlic and finely chop the shallot and red chilies.
- Heat oil in a pot over medium heat.
- Add garlic, red chilies, and shallots. Stir-fry until fragrant, about 30–60 seconds.
- Stir in both the mashed and chopped black beans. Fry together for 1–2 minutes until very fragrant.
- Add soy sauce, Shaoxing wine, and the crushed Chinese brown sugar. Stir to combine until the sugar melts.
- Pour in water. Reduce the heat and let the sauce simmer gently for 5–10 minutes until slightly thickened.
- Stir in a few drops of sesame oil.
- Taste and adjust: more soy sauce for salt, more sugar for balance, or more chili for heat.
- Let the sauce cool. Store in a sterilized jar in the fridge for up to 2–3 weeks.
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Nutrition at a glance
711kcal
CALORIES
in total
61.6g
FAT
79%
0mg
CHOLESTEROL
0%
4003mg
SODIUM
174.1%
33.8g
CARBOHYDRATE
12.3%
11.7g
protein
23.5%
The nutritional values on standard recommended daily intakes from the FDA for a 2000-calorie diet. Fat: 78g, Cholesterol: 300mg, Sodium: 2300mg, Carbohydrate: 275g, Protein: 50g
At The Chinese Table, we aim to provide nutritional information as a useful reference for our readers. Nevertheless, we do not claim to be professional nutritionists, and the values provided are rough approximations. The true nutritional content of a recipe can fluctuate depending on the specific brands, types of ingredients, and serving sizes utilized. Various online tools may also produce different outcomes. For more accurate nutritional details, we suggest consulting a reliable source such as the USDA FoodData Central Nutrition Calculator, which enables you to enter your precise ingredients and quantities for the most reliable information.
Hey, I'm Celeste
In our Cantonese household, we valued the tradition of preparing everything from scratch. We understood the importance of mastering the fundamental skills and techniques that are the foundation of Chinese cooking. This section captures the memories and wisdom shared across generations. It honors the timeless traditions of Chinese cuisine and offers a chance to add a personal touch to your creations.