Oyster Sauce

Store in a cool, dark cupboard. Once opened, keep the bottle sealed tightly. If refrigerated, it will last several months to over a year; at room temperature, it keeps well for several months.

Add oyster sauce near the end of cooking to preserve its umami flavor—high heat can mute it.

Start with less than you think you need; it's potent and salty. You can always add more.

Shake the bottle well before use, as solids may settle at the bottom.

Vegetarian and vegan oyster sauce brands exist and are made without oyster extract.

Works well in stir-fries, braised dishes, soups, and as a dipping sauce base.

Using too much—it's concentrated and salty, so a little goes a long way.

Adding it at the start of cooking and letting it simmer for long periods, which can dull its flavor.

Confusing it with hoisin sauce or soy sauce; each brings different flavor profiles.