For a vegetarian version, ensure your yeast extract spread is vegetarian-friendly. Xanthan gum can be tricky to work with. Mixing it with a small amount of sauce before adding it to the main batch helps prevent clumping. A strainer is your best friend! Adjust the amount of black pepper to your preference. For a milder flavor, start with 1 teaspoon and add more to taste. The sauce will thicken further as it cools. If it becomes too thick, whisk in a tablespoon of water at a time until you reach the desired consistency.
Rick and Morty Szechuan Sauce
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PREP TIME20 mins
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COOK TIME6 mins
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TOTAL TIME26 mins
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SERVING12 People
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VIEWS12
Recreate the legendary Szechuan Sauce, a sweet, savory, and umami-rich condiment perfect for dipping, drizzling, or adding an unforgettable kick to your favorite dishes. This recipe streamlines the process, making it easy to achieve crave-worthy results at home.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Fiber1 g
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Protein1 g
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Sodium629 mg
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Sugar10 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, combine the soy sauce, white vinegar, water, sugar, corn syrup, cider vinegar, black pepper, yeast extract, sesame oil, garlic powder, onion powder, and ground ginger. Whisk until well combined. (2 minutes)
02
StepTransfer the sauce mixture to a saucepan.
03
StepIn a small bowl, whisk together 1/4 cup of the sauce mixture with the cornstarch until smooth. Pour this slurry back into the saucepan. (1 minute)
04
StepIn another small bowl, whisk together another 1/4 cup of the sauce mixture with the xanthan gum. Ensure there are no clumps. Pour this mixture through a fine-mesh strainer into the saucepan to avoid any undissolved xanthan gum in the final sauce. (2 minutes)
05
StepPlace the saucepan over medium heat. Cook, whisking constantly, until the sauce thickens to a gooey consistency, approximately 6-10 minutes. The sauce should coat the back of a spoon.
06
StepStrain the finished sauce through a fine-mesh strainer into a heat-proof container to ensure a smooth texture. (2 minutes)
07
StepCover the container tightly with plastic wrap, pressing the wrap directly onto the surface of the sauce to prevent a skin from forming. Let cool completely to room temperature, then refrigerate.
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Westley Batz
Jul 1, 2025The straining step is a game-changer! It makes the sauce so smooth and professional-looking.
Hipolito Hintz
Jun 30, 2025Be careful not to overcook the sauce, or it will become too thick. Keep whisking and watch it closely!
Jonathan Rippin
Jun 18, 2025I was skeptical about the yeast extract, but it really adds a depth of flavor that's essential to the sauce. Don't skip it!
Jerad Kunde
May 23, 2025This recipe is fantastic! The flavor is spot-on, and the instructions are super clear. My only tweak was adding a pinch of red pepper flakes for a little heat.