Unlock the Secret of Hot Pot: How to Make the Famous Two Eight Sauce

If you've ever enjoyed a steaming, communal hot pot meal, you've likely encountered a small bowl of rich, nutty, and irresistibly savory brown sauce. This isn't just any condiment; it’s the heart and soul of the dipping station, a legendary blend known in China as Erba Jiang (二八酱), or "Two Eight Sauce."

The name reveals its simple genius: it’s a blend of two parts peanut butter to eight parts sesame paste. This specific ratio creates a sauce that is far more complex and delicious than either paste on its own. While store-bought versions exist, making it from scratch at home is surprisingly simple and lets you customize it to your perfect taste. Let’s dive into the art of creating this iconic sauce.

What is Two Eight Sauce?

Originating from Beijing, Two Eight Sauce is the classic dipping sauce for Mongolian hot pot, but its uses extend far beyond. It's fantastic as a dressing for cold noodles, a dip for steamed or grilled meats, or a spread for sandwiches and wraps.

The magic lies in the balance:

• Sesame Paste (80%): Provides a deep, toasty, and slightly bitter backbone. It’s thicker and more intense than tahini.

• Peanut Butter (20%): Adds a touch of sweetness and creaminess, mellowing out the sharpness of the sesame and creating a smoother, more rounded flavor profile.

Gathering Your Ingredients

The ingredient list is short, but quality is key.

The Core Components:

1. Sesame Paste (芝麻酱): This is crucial. Look for Chinese-style sesame paste, which is made from toasted sesame seeds. It’s darker, thicker, and has a stronger, nuttier flavor than Middle Eastern tahini (which is made from raw sesame seeds). This is non-negotiable for an authentic taste.

2. Peanut Butter (花生酱): For the best results, use a natural, unsweetened peanut butter with no added sugar or oils. The goal is pure peanut flavor.

The Flavor Builders:

• Warm Water: The essential tool for transforming thick pastes into a silky sauce.

• Light Soy Sauce: For salty, umami depth.

• Chinkiang Black Vinegar: This aged vinegar has a complex, smoky, and slightly sweet flavor that is irreplaceable.

• Garlic: Freshly minced is best for a pungent kick.

• Sugar: A small amount of white or rock sugar balances the acidity and saltiness.

• Chili Oil (optional): For a welcome touch of heat. Use the crispy sediment at the bottom for extra texture.

• Toasted Sesame Oil (optional): A drizzle at the end enhances the nutty aroma.

• Cilantro or Scallions (optional): For freshness and color.

The Step-by-Step Method: Patience is Key

The most important step in making this sauce is the initial mixing. Rushing it is the most common mistake!

Step 1: The Separate Mix
In a medium bowl, start by stirring the sesame paste alone. Chinese sesame paste often separates, with oil floating on top. Stir it vigorously until it’s smooth and homogenous. Do the same with the peanut butter if it has separated.

Step 2: The United Front
Combine the smoothed-out sesame paste and peanut butter in your bowl according to the 2:8 ratio (e.g., 2 tablespoons peanut butter to 8 tablespoons sesame paste). Mix them together thoroughly. At this stage, the mixture will be very thick and paste-like.

Step 3: The Gradual Dilution (This is the Secret!)
This is where the magic happens. Add warm water one tablespoon at a time, whisking continuously. You will see a dramatic transformation:

• After the first few tablespoons, the paste may seize up and become even thicker and almost crumbly. Don’t panic! This is normal. Just keep whisking.

• As you persist, the paste will suddenly relax, absorb the water, and become smooth, creamy, and light in color. This is the base of your sauce.

Step 4: Season to Perfection
Once you have a smooth, creamy base with a consistency similar to Greek yogurt, it’s time to season. Whisk in:

• 1-2 tablespoons of light soy sauce

• 1-2 tablespoons of Chinkiang vinegar

• 1-2 cloves of minced garlic

• 1 teaspoon of sugar

Taste and adjust. Want it thinner? Add a bit more water or vinegar. Want more umami? Add more soy sauce.

Step 5: The Finishing Touches
Stir in your optional additions: a spoonful of chili oil, a drizzle of sesame oil, or some chopped cilantro.

Your Perfect Two Eight Sauce Recipe

• Prep Time: 10 minutes

• Yields: About 1.5 cups

Ingredients:

• 8 tablespoons Chinese sesame paste

• 2 tablespoons natural, unsweetened peanut butter

• 6-8 tablespoons warm water (adjust as needed)

• 1.5 tablespoons light soy sauce

• 1.5 tablespoons Chinkiang black vinegar

• 1 teaspoon sugar

• 2 cloves garlic, finely minced

• 1 tablespoon chili oil with sediment (optional)

• 1 teaspoon toasted sesame oil (optional)

• Chopped cilantro or scallions for garnish

Instructions:

1. In a medium bowl, stir the sesame paste and peanut butter individually until smooth, then combine them.

2. Gradually add the warm water, one tablespoon at a time, whisking constantly until the mixture is smooth, creamy, and light brown.

3. Whisk in the soy sauce, black vinegar, sugar, and minced garlic until fully incorporated.

4. Taste and adjust the seasoning. If the sauce is too thick, whisk in another tablespoon of water.

5. Stir in the optional chili oil and sesame oil.

6. Garnish with cilantro or scallions and serve immediately. Store leftovers in an airtight container in the refrigerator for up to a week.

Pro-Tips and Variations

• Customize Your Ratio: The "Two Eight" is a classic, but feel free to experiment. A "Three Seven" (3:7) sauce is slightly sweeter and more common in some regions.

• Fermented Bean Curd (豆腐乳): For an ultra-savory, classic Beijing touch, mash a small cube of red fermented bean curd and mix it in.

• Sesame Seed Topping: Toast some white sesame seeds in a dry pan for a minute and sprinkle them on top for extra crunch and nuttiness.

Now that you have the secret, you can bring the authentic, comforting flavor of a hot pot restaurant right into your own kitchen. Happy dipping

Unlock the Secret of Hot Pot: How to Make the Famous Two Eight Sauce

If you've ever enjoyed a steaming, communal hot pot meal, you've likely encountered a small bowl of rich, nutty, and irresistibly savory brown sauce. This isn't just any condiment; it’s the heart and soul of the dipping station, a legendary blend known in China as Erba Jiang (二八酱), or "Two Eight Sauce."

The name reveals its simple genius: it’s a blend of two parts peanut butter to eight parts sesame paste. This specific ratio creates a sauce that is far more complex and delicious than either paste on its own. While store-bought versions exist, making it from scratch at home is surprisingly simple and lets you customize it to your perfect taste. Let’s dive into the art of creating this iconic sauce.

What is Two Eight Sauce?

Originating from Beijing, Two Eight Sauce is the classic dipping sauce for Mongolian hot pot, but its uses extend far beyond. It's fantastic as a dressing for cold noodles, a dip for steamed or grilled meats, or a spread for sandwiches and wraps.

The magic lies in the balance:

• Sesame Paste (80%): Provides a deep, toasty, and slightly bitter backbone. It’s thicker and more intense than tahini.

• Peanut Butter (20%): Adds a touch of sweetness and creaminess, mellowing out the sharpness of the sesame and creating a smoother, more rounded flavor profile.

Gathering Your Ingredients

The ingredient list is short, but quality is key.

The Core Components:

1. Sesame Paste (芝麻酱): This is crucial. Look for Chinese-style sesame paste, which is made from toasted sesame seeds. It’s darker, thicker, and has a stronger, nuttier flavor than Middle Eastern tahini (which is made from raw sesame seeds). This is non-negotiable for an authentic taste.

2. Peanut Butter (花生酱): For the best results, use a natural, unsweetened peanut butter with no added sugar or oils. The goal is pure peanut flavor.

The Flavor Builders:

• Warm Water: The essential tool for transforming thick pastes into a silky sauce.

• Light Soy Sauce: For salty, umami depth.

• Chinkiang Black Vinegar: This aged vinegar has a complex, smoky, and slightly sweet flavor that is irreplaceable.

• Garlic: Freshly minced is best for a pungent kick.

• Sugar: A small amount of white or rock sugar balances the acidity and saltiness.

• Chili Oil (optional): For a welcome touch of heat. Use the crispy sediment at the bottom for extra texture.

• Toasted Sesame Oil (optional): A drizzle at the end enhances the nutty aroma.

• Cilantro or Scallions (optional): For freshness and color.

The Step-by-Step Method: Patience is Key

The most important step in making this sauce is the initial mixing. Rushing it is the most common mistake!

Step 1: The Separate Mix
In a medium bowl, start by stirring the sesame paste alone. Chinese sesame paste often separates, with oil floating on top. Stir it vigorously until it’s smooth and homogenous. Do the same with the peanut butter if it has separated.

Step 2: The United Front
Combine the smoothed-out sesame paste and peanut butter in your bowl according to the 2:8 ratio (e.g., 2 tablespoons peanut butter to 8 tablespoons sesame paste). Mix them together thoroughly. At this stage, the mixture will be very thick and paste-like.

Step 3: The Gradual Dilution (This is the Secret!)
This is where the magic happens. Add warm water one tablespoon at a time, whisking continuously. You will see a dramatic transformation:

• After the first few tablespoons, the paste may seize up and become even thicker and almost crumbly. Don’t panic! This is normal. Just keep whisking.

• As you persist, the paste will suddenly relax, absorb the water, and become smooth, creamy, and light in color. This is the base of your sauce.

Step 4: Season to Perfection
Once you have a smooth, creamy base with a consistency similar to Greek yogurt, it’s time to season. Whisk in:

• 1-2 tablespoons of light soy sauce

• 1-2 tablespoons of Chinkiang vinegar

• 1-2 cloves of minced garlic

• 1 teaspoon of sugar

Taste and adjust. Want it thinner? Add a bit more water or vinegar. Want more umami? Add more soy sauce.

Step 5: The Finishing Touches
Stir in your optional additions: a spoonful of chili oil, a drizzle of sesame oil, or some chopped cilantro.

Your Perfect Two Eight Sauce Recipe

• Prep Time: 10 minutes

• Yields: About 1.5 cups

Ingredients:

• 8 tablespoons Chinese sesame paste

• 2 tablespoons natural, unsweetened peanut butter

• 6-8 tablespoons warm water (adjust as needed)

• 1.5 tablespoons light soy sauce

• 1.5 tablespoons Chinkiang black vinegar

• 1 teaspoon sugar

• 2 cloves garlic, finely minced

• 1 tablespoon chili oil with sediment (optional)

• 1 teaspoon toasted sesame oil (optional)

• Chopped cilantro or scallions for garnish

Instructions:

1. In a medium bowl, stir the sesame paste and peanut butter individually until smooth, then combine them.

2. Gradually add the warm water, one tablespoon at a time, whisking constantly until the mixture is smooth, creamy, and light brown.

3. Whisk in the soy sauce, black vinegar, sugar, and minced garlic until fully incorporated.

4. Taste and adjust the seasoning. If the sauce is too thick, whisk in another tablespoon of water.

5. Stir in the optional chili oil and sesame oil.

6. Garnish with cilantro or scallions and serve immediately. Store leftovers in an airtight container in the refrigerator for up to a week.

Pro-Tips and Variations

• Customize Your Ratio: The "Two Eight" is a classic, but feel free to experiment. A "Three Seven" (3:7) sauce is slightly sweeter and more common in some regions.

• Fermented Bean Curd (豆腐乳): For an ultra-savory, classic Beijing touch, mash a small cube of red fermented bean curd and mix it in.

• Sesame Seed Topping: Toast some white sesame seeds in a dry pan for a minute and sprinkle them on top for extra crunch and nuttiness.

Now that you have the secret, you can bring the authentic, comforting flavor of a hot pot restaurant right into your own kitchen. Happy dipping

Net Weight: 280g
Country of Origin: China