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Use a 1:1 ratio of unsalted butter and vegetarian oyster sauce.
In a small, light-colored skillet or saucepan, melt unsalted butter over medium heat.
Keep cooking, stirring occasionally, until the butter is very fragrant and the color of peanut butter.
Transfer to a bowl and whisk in vegetarian oyster sauce.
Use a silicone spatula to scrape every last bit of the browned butter into a bowl, add the oyster sauce, and whisk until the mixture is well combined.
Keep whisking until the mixture looks emulsified and the butter is no longer separated from the oyster sauce.
Use right away, tossing with cooked veggies (or noodles or tofu), or cover and store in the refrigerator for up to a week.