All-Purpose Thai Basil Sauce

Name: All-Purpose Thai Basil Sauce
Yield: 4 servings
Ingredients: 2 tablespoon oyster sauce; 1 tablespoon soy sauce; 2 teaspoon fish sauce; 2 teaspoon granulated sugar; 2 tablespoon neutral oil; ½ an onion; 6 cloves garlic; 1-2 Thai chilies; 1 cup chicken, pork, or vegetable stock; ground white or black pepper; ½ teaspoon black or dark soy sauce; ½ cup julienned red bell pepper; 1 ½ cup basil leaves of any kind

User Reviews

5.0

72 reviews

Excellent

Servings
4 servings
Course
Condiments
Cuisine
Thai

All-Purpose Thai Basil Sauce

Harvey Gallagher

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This versatile, easy basil sauce is a great way to use up any kind of basil you have on hand. Pour it onto any protein, or use it as a stir fry sauce. It uses only pantry staples, is it's quick to make and will last in the fridge for a week!

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Ingredients

Servings

2 tablespoon oyster sauce see note 1
1 tablespoon soy sauce
2 teaspoon fish sauce
2 teaspoon granulated sugar
2 tablespoon neutral oil
½ an onion julienned
6 cloves garlic chopped
1-2 Thai chilies chopped, optional
1 cup chicken, pork, or vegetable stock unsalted
ground white or black pepper to taste
½ teaspoon black or dark soy sauce optional
½ cup julienned red bell pepper
1 ½ cup basil leaves of any kind see note 2

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Instructions

Combine the oyster sauce, soy sauce, fish sauce and sugar together in a bowl.
In a wok or a skillet, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. To help the onions cook faster you can add a splash of water and close the lid to allow it to steam for a minute. Then uncover and cook until all the water has evaporated.
Once the onions are soft and translucent, add the garlic and Thai chilies and stir until the garlic starts to brown.
Add about ¾ cup (180 ml) of the stock, the sauce mixture, and ground black or white pepper then stir to mix. If you want to darken the colour, add a dash of black/dark soy sauce.
Add the bell pepper and cook for about a minute, then turn off the heat and stir in the basil just until wilted. Taste the sauce, and if it is too salty, add the remaining stock or water to dilute; however, it should taste slightly too salty at this point because you will be adding protein to it.
Use right away, or allow to cool and keep in the fridge for at least a week. When ready to use, reheat the sauce and pour over pan seared protein such as fish, thinly sliced steak or pork chops - or use it as a stir fry sauce! Watch the video for a demo of how to use the sauce!

Notes

To make this vegetarian, use vegetarian oyster sauce and substitute more soy sauce for the fish sauce.
The amount given is a suggestion, but this recipe is designed to use up whatever you have. If you use less, it'll be a milder basil flavour. If you have more, you can pack it all in, or scale up the recipe accordingly.