Fans of the Rick and Morty show were met with major disappointment this weekend when many tried, and failed, to grab a single very small serving of McDonald’s limited time return of its Szechuan sauce. Stores were overrun by fans, many locations with over 100 people in line expecting to get a taste of the sauce. However, some reports state that stores carried less than 20 packets of the coveted sauce, and many did not carry any at all. It wasn’t until Sunday, October 8 that McDonald’s announced on Twitter that the sauce would be more widely available this winter. This attempt to make good with Rick and Morty fans is likely too little, too late.
If you’re a fan, chances are you didn’t get any—and you won’t be buying one for a ridiculous price tag on eBay either. We’re with you on that one.
So instead of mourning not being able to taste the flavors popularized by Rick Sanchez, try this—Make the sauce yourself. This recipe, which became popular around April last year when the first episode of season three aired out of nowhere as an April Fool’s Day joke. Since then, many have tried to recreate the recipe. Out of the many attempts, we chose to feature YouTube shows Binging with Babish, run by Andrew Rea, who recreated the sauce to near-perfection after getting his hands on some of the original, almost 20-year-old sauce. (He also made another recipe earlier this year that was based on a reddit user’s recreation, which is also said to be pretty highly rated too, but it is a bit more involved.)
We didn’t invent it, so we’re giving full credit to Rea. But you know, we here at CULTURE love infusing our food, so we’re doing you one better—we’re infusing this unofficial Szechuan sauce recipe with some tried and true cannabis oil for an extra kick.
Cannabis Infused Rick and Morty Szechuan Sauce
½ cup water
½ cup white vinegar
½ cup white sugar
½ cup soy sauce
1 tablespoon of apple cider vinegar
½ teaspoon of sesame seed oil
1 teaspoon cannabis-infused olive oil (or more, if a stronger effect is desired)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground ginger
¼ yeast extract (such as marmite)
¼ teaspoon corn syrup
¼ teaspoon Black pepper
2 tablespoons of cornstarch
1 teaspoon xantham gum
- In a mixing bowl, mix together the water, white vinegar, white sugar, soy sauce, apple cider vinegar, sesame seed oil, cannabis oil, garlic powder, onion powder, ground ginger, marmite, corn syrup and black pepper into a mixing bowl and stir until well combined.
- Transfer the mixture into a sauce pan on medium heat.
- Once the sauce begins to warm up, remove a quarter cup of the sauce and place in a separate bowl. Add cornstarch to the removed mixture and stir until completely combined. Then put that mixture back into the main sauce.
- Remove a quarter cup of the sauce once again and place in a separate bowl. Add xantham gum and mix well. Using a strainer, add the xantham gum mixture back into the main sauce pan to keep clumps away. (Work quickly, as xantham gum clumps up very fast).
- Continue to whisk sauce until it begins to thicken.
- Once thick, remove pan from heat and strain the mixture once again, this time into a bowl for storage. Cool, and enjoy!