Black Bean Garlic Sauce

Learn how to make this simple Chinese condiment in your very own kitchen.

By Calvin Eng
Mar 21, 2022
20 Minutes
- 16 Servings

Black bean garlic sauce is a staple in Chinese cooking. This recipe comes from Bonnie’s in New York, and is a key ingredient in their Egg Custard, but it can also be added to stir fry, used in a marinade, or simply be tossed with rice and topped with an egg for a simple lunch. In any application, it brings a delicious umami punch of flavor. Fermented black beans or dark soy sauce can be found in any well-stocked Asian grocery store but if you’re having trouble sourcing them, check out the links below. Our Stainless Clad Butter Warmer is the ideal size for bringing this sauce together. This recipe makes a little over a cup, so feel free to scale it down. Leftovers will keep for up to a week in the fridge.

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Black Bean Garlic Sauce

Learn how to make this simple Chinese condiment in your very own kitchen.

Calvin Eng

20 Minutes
- 16 Servings
  • 2 tablespoons neutral oil
  • 1 scallion, sliced
  • 6 cloves or garlic, minced
  • 2" piece of ginger, peeled and minced
  • 2 tablespoons fermented black bean paste
  • 1 tablespoon granulated sugar
  • 2 tablespoons Shaoxing wine
  • 1 cup plus 1 tablespoon water, divided
  • 4 tablespoons dark soy sauce
  • 2 tablespoons cornstarch

    Place your Stainless Clad Butter Warmer over medium heat. Pour in the oil and allow it to heat up.


    Sweat the scallions, ginger and garlic for about 3-4 minutes, until soft but not browned.


    Add fermented black bean paste and sauté for a few 1-2 minutes before adding in the sugar. Let cook for a minute more.


    Deglaze the pan with Shaoxing wine, scraping down the sides and making sure everything is properly incorporated. Lightly mash the beans with a rubber spatula or Wooden Spoon.


    Pour in the cup of water, as well as the dark soy sauce and bring to a boil.


    In a small bowl, mix the remaining tablespoon of water with the cornstarch to make a slurry.


    Add the slurry to the pot, pouring around the edges. Allow the mixture to thicken and come back up to a boil.


    Remove from heat and allow to cool fully before use. The sauce will keep for at least a week in the refrigerator.