Oyster sauce

Sauce d’huître

What it is

The sauce exists because a Guangdong cook left a pot of oyster soup on the fire too long in 1888 and came back to a dark reduction; Lee Kum Sheung sold it, and the house he founded is still the biggest name on the shelf. Worth remembering when reading a label: many bottles now list water, sugar and starch ahead of any oyster.

In the kitchen

Add it at the end, off a hard flame — its sugars scorch and turn bitter in a wok. A teaspoon per portion, and cut the soy sauce back, since it already brings salt, sugar and thickener.

Goes with

Chinese broccoli Garlic Shaoxing wine Ginger Toasted sesame oil Beef Choy sum

Also used with

Sea cucumber Dried oyster Dried abalone Chicken feet Straw mushroom Holy basil

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