Oyster sauce gets its colour from a source known to everyone who's browned bacon or onions: the Maillard reaction, in which heat causes proteins and sugars to react together, deepening in hue as they become even more delicious. The sauce is made from the liquid oysters have been poached in, boiled until it's caramelised and dark and then enriched with soy sauce and spices. It is not, like a fish sauce or Worcestershire sauce, usually a product of fermentation.
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