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Lucky peach’s odd flavor sauce


Makes about 1/2 cup

  • 3tablespoons soy sauce
  • 2tablespoons tahini, almond butter, or peanut butter
  • 1tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
  • 1tablespoon sesame oil
  • 2teaspoons sugar
  • 1/4teaspoon kosher salt
  • 3tablespoons neutral oil (like canola, vegetable, or grapeseed)
  • 1small scallion, finely chopped (about 1 tablespoon)
  • 1tablespoon minced fresh ginger
  • 1large garlic clove, finely chopped (about 1 tablespoon)
  • 1/2teaspoon chili flakes (or more to taste)
  • 1/2teaspoon crushed Sichuan peppercorns


  • Combine the soy sauce, tahini (or nut butter), vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.
  • Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.


By Riddley Gemperlein-Schirm

Author Notes: Serve the sauce with chicken, fish, pork, or tofu—and always some rice. Really, just put it on whatever needs a little extra “oomph,” like soba noodles (…more) —Riddley Gemperlein-Schirm

****Grabbed from: