How to make Oyster Sauce

Step-by-step

1. Step 1

   Prepare the ingredients for Oyster Sauce: chop aromatics finely, measure liquids and keep cold emulsions cold or warm sauces gently warm before combining.

   Look for: Everything is measured and ready before mixing. Tip: Taste the strongest ingredient first so you know how much balance it needs. Avoid: Starting without prep can make emulsions split or reductions catch.

2. Step 2

   Make the Oyster Sauce by whisking, blending, simmering or reducing as appropriate. Add liquids gradually and stop when the sauce is cohesive and the right thickness for spooning, dipping or drizzling.

   Look for: The sauce looks cohesive and clings lightly to a spoon. Tip: For cold sauces, rest for 10 minutes so garlic, herbs and acid settle. Avoid: Boiling delicate creamy or egg-based sauces can split them.

3. Step 3

   Taste the Oyster Sauce and adjust salt, acid, sweetness and heat. Serve immediately or chill in a covered container until needed.

   Look for: The final flavour tastes slightly bold on its own, because food will soften it. Tip: A final squeeze of lemon, vinegar or tiny pinch of salt often wakes up the whole sauce. Avoid: Under-seasoned sauce disappears once it is served with food.