Following the history of Chinese cuisine can be a fascinating but often frustrating experience. Countless regional variants are then further transformed and mutated over the course of countless migrations both within China and across the world. Chinese dishes that are considered staples in the West are littered with dead ends and fascinating oddities. But one dish that manages to dominate tables throughout the world is Chinese brown sauce.
This Cantonese sauce doesn’t have the oily, numbing complexity of Sichuan sauces, but it has a surprisingly rich complexity that belies its reputation as China’s comforting answer to turkey and gravy. Putting together a good brown sauce isn’t difficult as long as you understand the rich variety of flavor profiles at the heart of this sauce.
Soy Sauce
Soy sauce may be known for its saltiness, but this Chinese staple blends together some very complex flavors, and they really come into their own when mixed with other ingredients. While saltiness is the predominant flavor, there are layers of umami, bitterness, and even sweetness. Different soy sauces can offer dramatic differences in what flavors they emphasize, meaning that the balance of a brown sauce can change dramatically based on what type of soy sauce you use. Also check out these soy sauce substitutes if you want something similar to soy sauce.
Broth
Chinese brown sauce does have the characteristics of comfort food, and that largely comes down to the rich and healthy umami profiles at work. Just like soy sauce, this means that there’s actually a satisfying amount of variety to what flavor you can get from your broth. Beef or bone broth is the most reliable standard, but if you want something a little less savory and a little less creamy, there’s plenty of pretext for experimenting. Many recipes call for chicken or even vegetable stock for some subtle and not-so-subtle distinctions.
Sugar
Sugar is one of the most effective ways to boost a savory flavor. When used in a dish like soy sauce, this sugar offsets the heavy elements of umami, saltiness, and bitterness without having a visibly sweet taste. But part of the advantage here is that the sugar gives you a serious dopamine rush. And it’s a big part of the reason that Chinese brown sauce makes for such a satisfying comfort food.
Oyster Sauce
It’s a hotly debated topic whether or not oyster sauce is an essential ingredient of Chinese brown sauce. But for those that endorse it, the main advantage of oyster sauce is distinct: umami. The flavor is not that far off from oyster sauce, but it’s significantly lighter on the salt and more distinct on the umami. But oyster sauce brings something else to the table as well: a subtle sweetness that has mature elements that resemble caramel.
Other Spices
Apart from the broth, sugar, and soy sauce, there are no absolutes when it comes to a Chinese brown sauce recipe. But if you opt to not use oyster sauce, you’ll definitely want to layer on a little depth. Traditional Szechuan staples like ginger, garlic, and chilies are a great choice if you want a little more kick to your brown sauce.
Ultimately, the perfect Chinese brown sauce recipe is going to be different for everyone, but that right combination of flavors can just feel like coming home – no matter where that home happens to be. Learning how to make a Chinese brown sauce is easy. But learning how to make it your own requires some time and experimentation. Fortunately, trying out different combinations of ingredients is half the fun. You might even want to try mixing up your Chinese brown sauce with a range of different sauces.
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
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