Sauces & Condiments
This Au Su sauce recipe delivers the perfect balance of umami, sweetness, and tang—without the mayo cling you dread. 🌟 The secret lies in simmering aromatic garlic, fish sauce, and soy sauce until they meld into a glossy, velvety dip that clings just enough to coat every bite.
I developed this version after years of perfecting the texture, ensuring it stays silky smooth and never separates.
What sets this sauce apart is its versatility—it elevates everything from spring rolls to grilled meats, but the real magic happens when you blend in fresh herbs like cilantro and Thai basil. The sugar caramelizes slightly during simmering, adding depth without overpowering the bright, savory notes.
It’s the kind of sauce that transforms ordinary dishes into something restaurant-worthy. The process is straightforward: combine your ingredients in a saucepan, simmer until thickened, then blend until silky. No mayo means no greasy residue, just a clean, vibrant dip that enhances flavors rather than masking them.
This is the kind of sauce that disappears faster than you can say "more, please." Store it in the fridge for up to a week, or freeze for longer shelf life. Perfect for meal prep or last-minute gatherings—just reheat gently and blend again to restore that perfect consistency.
Let’s make this sauce!
Ingredients for au su sauce
Eight ingredients transform into this velvety, herb-packed sauce that clings perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Garlic Cloves 🧄 | 6 cloves | Minced finely for aromatic base |
| Fish Sauce 🍶 | ½ cup | Red Boat preferred for quality |
| Light Soy Sauce 🥢 | ¼ cup | Kikkoman or similar |
| Granulated Sugar 🍚 | ¼ cup | White or light brown |
| Fresh Cilantro Leaves 🌿 | ½ cup | Stems removed, loosely packed |
| Thai Basil Leaves 🌿 | ¼ cup | Or regular basil in a pinch |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed, seeds strained |
| Water 💧 | ½ cup | Room temperature preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For silky texture |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
The garlic and fish sauce are non-negotiable—they create that signature umami punch. Red Boat fish sauce is my go-to (it's pricier but worth it), but Red Boat Red works too. If you're using regular fish sauce, add an extra teaspoon. The Thai basil is what makes this sauce sing—it's different from regular basil, so grab it at an Asian market if possible. For the garlic, peel and mince it yourself—pre-minced has less flavor and can get bitter. The sugar might seem like a weird addition, but it caramelizes during simmering and adds that perfect balance of sweetness without overpowering.
No Thai basil? Regular basil plus a pinch of anise seeds gets you close, though it won't be identical. Short on lime juice? Lemon juice works in a bind, but it's slightly less tangy. The olive oil is key for that silky texture—don't skimp on quality here. Trader Joe's has a great affordable option if you're not into splurging. Want it extra thick? Add an extra tablespoon of sugar or reduce the water slightly. For a spicier kick, add a dash of Sriracha or chili garlic sauce at the end.
This sauce keeps beautifully—1 week in the fridge sealed in a jar. For longer storage, freeze in ice cube trays (thaw and blend before using). The flavor actually improves after a day or two as everything melds together. I always make double batches because it disappears faster than you can say "more, please." Reheat gently in a small saucepan or microwave in 30-second bursts, stirring between each. If it thickens too much, just add a splash of water and blend again—it'll be perfect.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just garlic, fish sauce, soy, sugar, and cilantro. That’s it. No fancy gadgets, no measuring cups with tiny lines you can’t read. Honestly, I keep a jar of this in my fridge because it’s the kind of sauce that turns anything into something special without trying too hard.
- Umami Bomb: The fish sauce and soy sauce combo? It’s like a flavor grenade in the best way. That deep, salty punch from the fish sauce balances perfectly with the sweetness of the sugar, and the garlic? Oh, it sizzles when you toast it—just enough to make your kitchen smell like a street-side stall in Vietnam. Between us, that first bite is the reason I keep coming back.
- Game for Any Meal: Slap this on grilled shrimp and it’s dinner. Drizzle it over noodles and it’s lunch. Even a simple bowl of rice with scrambled eggs gets a glow-up. I’ll be real: my lazy Sundays involve this sauce and whatever’s left in the fridge. It’s my secret weapon for when I don’t want to think too hard about what to eat.
- Budget-Friendly Staple: Fish sauce and soy sauce are cheap, and a little goes a long way. I make big batches—like, big—because it lasts forever, and I end up using it in everything from stir-fries to marinades. No wasted ingredients, no last-minute grocery runs. Plus, the sugar and cilantro are the kind of basics you probably already have. It’s the recipe I turn to when I’m pinching pennies but still want flavor.
Step-by-step instructions for silky garlic-herb dip
This sauce comes together in minutes—no cooking required—and delivers that signature umami punch without the mayo.
👨🍳 Step 1: Blend the Aromatic Base
In a blender, combine the 6 cloves fresh garlic cloves, 0.5 cup fish sauce, and 0.25 cup light soy sauce. Blend on high for 15-20 seconds until the garlic is completely minced and the mixture is smooth. This step extracts maximum flavor from the garlic while keeping the texture silky.
Here's the thing—don't skip blending the garlic first. Raw minced garlic can make your sauce taste bitter if added later. The fish sauce and soy sauce help emulsify the garlic right away, preventing that harsh flavor. You'll see the mixture turn pale and slightly frothy as it blends.
🍳 Step 2: Sweeten and Emulsify
With the blender still running, add the 0.25 cup granulated sugar and 0.25 cup extra-virgin olive oil through the feed tube. Blend for another 10 seconds until fully incorporated. The sugar will dissolve completely, creating a smooth base that balances the umami flavors.
This is where the magic happens: the olive oil helps create that signature silky texture while the sugar rounds out the sauce's depth. The mixture should look like a pale, slightly oily liquid—no separation yet, but we're not done. Taste it now—it'll be intensely garlicky and salty, which is perfect because we're about to brighten it up.
🥘 Step 3: Add Herbs and Acid for Balance
Add the 0.5 cup fresh cilantro leaves, 0.25 cup Thai basil leaves, 0.25 cup lime juice, and 0.5 cup water to the blender. Pulse 3-4 times until the herbs are finely chopped but not completely pureed—you want visible herb flecks for texture and color. The lime juice will brighten everything while the water helps thin the sauce to the perfect dipping consistency.
Real talk: Thai basil is non-negotiable here—it gives that authentic Southeast Asian flavor profile. If you must substitute, use regular basil, but you'll lose some depth. The cilantro adds freshness that cuts through the richness. Give it one final taste—it should be tangy, garlicky, and perfectly balanced between sweet and salty.
⏰ Step 4: Season and Rest for Maximum Flavor
Add the 0.5 teaspoon Diamond Crystal kosher salt and blend again for 5 seconds to distribute it evenly. Taste and adjust—you might need a touch more salt or lime juice depending on your preferences. The sauce should coat the back of a spoon with a velvety texture, not be too thin or too thick.
Transfer the sauce to a bowl and let it sit at room temperature for 10 minutes. This resting period allows all the flavors to meld together. The sauce will thicken slightly as it cools, so don't worry if it looks perfect immediately—it will be even better after resting. Serve chilled or at room temperature with fresh spring rolls, grilled meats, or as a dipping sauce for veggies.
Pro Tips For Making Au Su Sauce
- MINCE THAT GARLIC: Use a sharp knife and rock it back and forth—don’t chop. You want a paste, not a slurry, or your sauce will taste like you’re chewing instead of savoring. I learned this the hard way when my first batch tasted like garlic confetti.
- LOW AND SLOW WITH HEAT: Simmer this sauce on medium-low, not high. Fish sauce burns faster than you’d think, and once it’s bitter, there’s no fixing it. Cover the pan and let it bubble gently—just enough to wake up the flavors without turning them to ash.
- MEASURE THAT SUGAR: Use a kitchen scale for the sugar if you can. Volume measurements with granulated sugar can be off by half a teaspoon, and that throws off the balance between salty, sweet, and umami. My first few batches were either cloying or flat until I started weighing.
- STRAIN THE CILANTRO RIGHT: Chop the cilantro fine, then press it through a sieve with a spoon. This keeps the sauce smooth and avoids the texture of a salsa. (Yes, it’s extra work, but your sauce will actually look like it belongs in a restaurant dish.)
Make-ahead tips for this recipe
Batch Prep Basics
Make a double batch—this sauce keeps for 7 days in the fridge, and you’ll want it all. I always blend 12 cloves garlic, 1 cup fish sauce, and ½ cup soy sauce for my big batch.
Store in glass jars (like Ball canning jars) to preserve freshness. The flavors actually deepen overnight, so it’s perfect for meal prep. 💫
Freezer Hack
Freeze in ice cube trays for single-serving portions—just thaw and blend before using. Label with the date since it stays fresh for 3 months. For larger quantities, use silicone freezer molds or quart-sized freezer bags. When reheating, microwave in 20-second bursts, stirring between each, until warmed through.
Flavor Boost Tips
Want extra depth? Add 1 tsp grated ginger or ½ tsp ground white pepper to the initial blend. For heat, stir in 1 tbsp chili crisp after blending.
If making ahead, add fresh herbs (cilantro or Thai basil) just before serving to keep them vibrant. The sauce’s texture holds up perfectly after freezing and thawing.
Reheating Secrets
For stovetop reheating, transfer to a small saucepan and warm over low heat for 3-5 minutes, stirring constantly. Avoid boiling—just enough to reach 140°F.
If it thickens too much, thin with 1 tsp water and blend again. Microwave reheating works too: 30-second intervals on medium power, stirring between each.
Herb Refresh
If your prepped sauce loses freshness, revive it by blending in 2 tbsp fresh herbs (cilantro or Thai basil) and 1 tsp lime juice. This works like a charm for sauces stored 3-4 days in the fridge.
The acidity and fresh herbs cut through any dullness, making it taste like it was just made. 🌿
Nutrition facts
Frequently asked questions
Can I make this sauce without a blender?
Yes, but the texture will be less silky. Finely mince the garlic by hand and mix all ingredients in a bowl, then use an immersion blender to combine. For the herbs, chop them very finely with kitchen shears. The sauce will still taste great—just expect slightly more visible texture from the herbs.
What's the best way to store leftover sauce?
Transfer to an airtight glass jar and refrigerate for up to 7 days. The flavors actually improve with time! For longer storage, freeze in ice cube trays—thaw and blend before using. Avoid metal containers as they can react with the acidity.
How can I adjust the spice level?
Add ½ tsp chili flakes or 1 tsp chili garlic sauce after blending for mild heat. For extra kick, blend in 1 tbsp fresh red chili (seeds removed) with the herbs. Taste first—the sauce thickens slightly when chilled, so don't overdo it.
Can I substitute fish sauce?
Use soy sauce + Worcestershire sauce (½ cup soy + 1 tbsp Worcestershire) as a basic substitute. For umami depth, add 1 tsp miso paste to the initial blend. Note: the flavor won't be identical, but it works in a pinch. Always taste and adjust seasoning afterward.
Why did my sauce separate?
This usually happens from too much oil or improper blending. Fix it by adding 1 tbsp water and blending again. For prevention, blend the garlic, fish sauce, and soy sauce first until completely smooth before adding oil. The sugar helps stabilize the emulsion—don't skip it!