15-Minute Lucky Peach's Odd Flavor Sauce
A complex Chinese condiment sauce that balances sweet, salty, sour, spicy, and numbing flavors in perfect harmony. This signature sauce from Lucky Peach combines tahini or nut butter with soy sauce, Chinese black vinegar, and aromatic Sichuan peppercorns. The sauce gets its distinctive character from briefly heating oil with aromatics like ginger, garlic, and scallions, then whisking everything together. Perfect for drizzling over noodles, dumplings, grilled meats, or roasted vegetables. The name 'odd flavor' refers to the traditional Chinese culinary concept of combining multiple contrasting tastes in one sauce.
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons tahini, almond butter, or peanut butter
- 1 tablespoon Chinkiang vinegar or red wine vinegarred wine vinegar1:1
Less complex flavor but acceptable substitute
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- 3 tablespoons neutral oil
- 1 small scallion, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 large garlic clove, finely chopped
- ½ teaspoon chili flakes(optional)
- ½ teaspoon Sichuan peppercorns, crushed
Instructions
- 1
Combine soy sauce, tahini, vinegar, sesame oil, sugar, and salt in a small heatproof bowl
- 2
Mix until sugar dissolves and tahini incorporates well
- 3
Heat small skillet over medium heat
- 4
Add neutral oil and heat until shimmering
- 5
Add scallions, ginger, garlic, chili flakes, and crushed peppercorns
- 6
Remove from heat and stir for 10 seconds until scallion is bright green and aromatic
- 7
Pour hot oil mixture into liquid seasonings
- 8
Whisk until well blended
Tips
Heat the oil until it shimmers to properly bloom the aromatics and release their flavors into the sauce.
The sauce may look separated initially but will come together when whisked - don't worry if tahini doesn't completely dissolve.
Adjust chili flakes to taste for your preferred heat level, starting with less and adding more as needed.
Good to Know
Refrigerate for 1-2 days in sealed container
Can be made up to 2 days ahead and stored in refrigerator
Serve at room temperature or slightly warm over noodles, dumplings, or vegetables
Common Mistakes
Don't overheat the oil to avoid burning the aromatics and creating bitter flavors
Substitutions
Creates creamier texture with different nut flavor
Full guide →FAQ
Can I make this sauce ahead of time?
Yes, the sauce keeps well in the refrigerator for one to two days and flavors actually develop nicely over time.
What can I use if I don't have Sichuan peppercorns?
You can omit them or substitute with a small pinch of regular black pepper, though you'll miss the distinctive numbing sensation.
Can I freeze this sauce for longer storage?
Freezing isn't recommended as it will affect the texture of the tahini and oil emulsion when thawed.