Szechuan Peppercorn Sauce

Most of the sauces used in Szechuan cooking are available commercially but this one is a master blend that most chefs make themselves. Ideal with salads or poured over plain meats and seafood.


  • 4 tsp Szechuan peppercorns
  • 4 stalks green onion, chopped
  • 2 tbsp ginger root, finely grated
  • 2 tsp salt
  • 4 tbsp soy sauce
  • 4 tbsp sesame oil
  • 3 tbsp hot water
  • 3 tbsp wine vinegar
  • 1 tbsp sugar


Crush the peppercorns very finely and mix well with other ingredients.

Chill, and serve with salad or cold meat.