Rick and Morty's Szechuan Sauce has taken the internet by storm, with many people petitioning to bring back the limited edition product. The sauce was introduced in 1998 as a promotion for Disney’s Mulan, which came out that year. However, it was later discontinued so that only people who can travel to Dimension C-1998M can taste the sauce.
This sauce has become such a sensation that McDonald’s even delivered a 64oz jug of it to the series co-creator, Justin Roiland. They had three more jugs, but have not made it available in stores. For now, there are many copycat recipes online for those looking to re-create the flavor. I decided to try making one of these recipes to see what the hype was about. The recipe below is courtesy of Reddit user Xeropoint.
Rick and Morty's Szechuan Sauce
- Prep Time:2 mins
- Cook Time:8 mins
- Total Time:10 mins
- Servings:4
- Easy
- 6 cloves garlic minced
- 4 TBS balsamic vinegar
- 1 ½ TBS soy sauce or to taste
- 2 TBS plum sake
- 3 ½ TBS Sriracha
- 2 TBS brown sugar
- Red pepper flakes to taste
- Minced or ground ginger to taste
Ingredients
-
Step 1
Mince garlic and heat on skillet over medium heat. Cook until fragrant.
-
Step 2
Add balsamic vinegar, soy sauce, and plum sake. Stir to combine.
-
Step 3
Reduce heat and simmer for 1-2 minutes. Add Sriracha and brown sugar and mix until smooth.
-
Step 4
Add red pepper flakes and minced ginger to taste. Heat until thickened.
-
Step 5
Remove from heat and enjoy.
The sauce came out dark and thick, and had a tangy flavor. It was sweet and had a hint of plum in it too. However, there was a strong hint of Sriracha that slightly overpowered the rest of the flavors. I recommend reducing the amount, especially for those that can’t handle heat.
Overall the sauce was delicious and well worth the hype. It’s versatile too, and would work well as a spread on toast, as a marinade, or served the classic way with chicken (or chick’n) nuggets and strips. Either way, Rick and Morty’s Szechuan sauce is squanchin’ good!