Hoisin sauce, a thick, sweet, purplish-brown, Chinese condiment made from fermented soybean paste, garlic and spices, is central to the flavor of this barbecue sauce, adding a musky sweetness. It is available in the ethnic food section of most supermarkets (not to mention at Asian markets and gourmet shops). Good brands include Amoy, Koon Chun and Pearl River Bridge. Makes about 1 cup.
3/4 cup ginger ale or ginger beer (reserved from Ginger Ale Chicken recipe)
1/4 cup rice wine or dry sherry
1/4 cup hoisin sauce
3 tablespoons ketchup
2 1/2 tablespoons fresh lime juice, or more to taste
2 tablespoons brown sugar
1 tablespoon ginger-garlic paste (reserved from Ginger Ale Chicken recipe)
Coarse salt (kosher or sea) and freshly ground pepper to taste
1. Place the ginger ale and rice wine in a heavy saucepan, bring to a boil over high heat, and let boil for 2 minutes
2. Whisk in the hoisin sauce, ketchup, lime juice, brown sugar and ginger paste. Reduce the heat to medium and let the sauce simmer gently until thick and flavorful, 6 to 10 minutes, whisking from time to time.
Taste for seasoning, adding salt and pepper to taste. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature before serving.
