Browned Butter Umami Sauce

My go-to sauce requires only two ingredients, takes just a few minutes to make, can be prepared ahead in a large batch and stored in the fridge, and simply turns everything into a far more delicious version of itself.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Use a 1:1 ratio. Know that you’ll use equal amounts of unsalted butter and oyster sauce.

Step 2

Brown the butter. In a small, light-colored skillet or saucepan, melt unsalted butter over medium heat. Keep cooking, stirring occasionally, until the butter is very fragrant and the color of peanut butter.

Step 3

Transfer to a bowl and whisk in vegetarian oyster sauce. Use a silicone spatula to scrape every last bit of the browned butter into a bowl, add the oyster sauce, and whisk until the mixture is well combined. Keep whisking until the mixture looks emulsified and the butter is no longer separated from the oyster sauce. Either use right away, tossing with cooked veggies (or noodles or tofu), or cover and store in the refrigerator for up to a week.

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