Szechuan Sauce is a spicy and savory condiment originating from the Sichuan province in China. Known for its bold flavors, this sauce is perfect for adding an extra kick to your dishes. Whether you’re dipping, drizzling, or marinating, this homemade Szechuan Sauce will elevate your culinary creations to a whole new level.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons chili paste (Sambal Oelek)
- 1 tablespoon Szechuan peppercorns
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 2 green onions, finely chopped
Steps
1. Toast the Szechuan Peppercorns
In a small dry skillet over medium heat, toast the Szechuan peppercorns until fragrant, about 2-3 minutes. Allow them to cool slightly, then grind them into a fine powder using a mortar and pestle or spice grinder.
2. Sauté the Aromatics
In a medium saucepan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
3. Create the Base
Add the soy sauce, rice vinegar, hoisin sauce, chili paste, sugar, and chicken broth to the saucepan. Stir well to combine all the ingredients.
4. Simmer the Sauce
Bring the mixture to a simmer, allowing the flavors to meld together, about 5 minutes. Gradually stir in the cornstarch slurry to thicken the sauce, stirring continuously to avoid lumps.
5. Final Touches
Stir in the ground Szechuan peppercorns and chopped green onions. Let the sauce simmer for an additional 2 minutes until it reaches your desired consistency. Taste and adjust seasoning if necessary.
Tips for Variation
- Adjust the Spice Level: For a milder sauce, reduce the amount of chili paste or use a milder chili sauce. For extra heat, add more chili paste or a pinch of cayenne pepper.
- Sweet and Tangy Twist: Add a tablespoon of honey or a squeeze of lime juice to balance the heat with a touch of sweetness and tanginess.
- Extra Umami: Incorporate a teaspoon of fish sauce or a splash of soy sauce to deepen the umami flavor profile.
- Vegetarian Version: Replace chicken broth with vegetable broth to make this sauce vegetarian-friendly.
- Nutty Flavor: Stir in a tablespoon of peanut butter for a rich and creamy texture with a hint of nuttiness.
Macros
- Calories: 45 kcal per tablespoon
- Carbohydrates: 5g
- Protein: 1g
- Fat: 2g
- Fiber: 1g
- Sugar: 2g
Frequently Asked Questions for Szechuan Sauce!
Q1: Can I store Szechuan Sauce for later use?
A: Yes, you can store Szechuan Sauce in an airtight container in the refrigerator for up to two weeks. Be sure to stir it well before using it again.
Q2: What dishes can I use Szechuan Sauce with?
A: Szechuan Sauce is incredibly versatile. Use it as a dip for dumplings, a marinade for meats, a stir-fry sauce for vegetables, or a drizzle over noodles.
Q3: Is Szechuan Sauce gluten-free?
A: Traditional Szechuan Sauce contains soy sauce, which is not gluten-free. However, you can make a gluten-free version by using tamari or gluten-free soy sauce.
Q4: Can I make Szechuan Sauce less salty?
A: Yes, you can reduce the saltiness by using low-sodium soy sauce and adjusting the amount of soy sauce to your taste.
Spicy Szechuan Sauce: A Flavorful Explosion for Your Taste Buds
Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons chili paste Sambal Oelek
- 1 tablespoon Szechuan peppercorns
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon sugar
- ½ cup chicken broth
- 2 green onions finely chopped
Instructions
- In a small dry skillet over medium heat, toast the Szechuan peppercorns until fragrant, about 2-3 minutes. Allow them to cool slightly, then grind them into a fine powder using a mortar and pestle or spice grinder.
- In a medium saucepan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
- Add the soy sauce, rice vinegar, hoisin sauce, chili paste, sugar, and chicken broth to the saucepan. Stir well to combine all the ingredients.
- Bring the mixture to a simmer, allowing the flavors to meld together, about 5 minutes. Gradually stir in the cornstarch slurry to thicken the sauce, stirring continuously to avoid lumps.
- Stir in the ground Szechuan peppercorns and chopped green onions. Let the sauce simmer for an additional 2 minutes until it reaches your desired consistency. Taste and adjust seasoning if necessary.