All-Purpose Thai Basil Sauce
User Reviews
5
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Servings
4 servings
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Course
Condiments
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Cuisine
Thai
All-Purpose Thai Basil Sauce
Description
This Thai basil sauce blends savory elements like oyster sauce, soy sauce, and fish sauce with sweetness from sugar, the aromatic bite of garlic and onions, and a hint of heat from Thai chilies. It’s cooked with chicken stock to thin and enrich the mixture, while fresh basil leaves are added at the end for fragrance and herbal brightness.
The onions are softened before adding garlic and chilies to ensure a mellow yet fragrant base. The sauce simmers with seasonings and stock, then red bell peppers add crunch and color before the fresh basil is wilted at the end. The use of sauces and stock provides layered umami and a slightly salty, sweet balance.
This versatile sauce can complement various proteins or vegetables, used immediately to retain the fresh basil flavor. Adjustments in ingredients can make it vegetarian-friendly by substituting oyster and fish sauces accordingly.
Ingredients
- 2 tablespoon oyster sauce see note 1
- 1 tablespoon soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon granulated sugar
- 2 tablespoon neutral oil
- ½ onion julienned
- 6 cloves garlic chopped
- 1-2 Thai chilies chopped, optional
- 1 cup chicken stock unsalted, or pork or vegetable stock
- ground white pepper to taste, or black pepper
- ½ teaspoon black soy sauce optional, or dark soy sauce
- ½ cup red bell pepper julienned
- 1 ½ cup basil leaves see note 2, any kind
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
- Use vegetarian oyster sauce and extra soy sauce to make the sauce vegetarian.
- The amount of basil can be varied to suit taste, from mild to strong basil presence.
User Reviews
Overall Rating
5
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