Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
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Nutritional Facts
Each serving of oyster sauce contains approximately 30 kcal, 2 g of protein, 0.5 g of total fat, 0 mg of cholesterol, 5 g of carbohydrates, 2 g of sugars, and 150 mg of sodium.
How to Make Oyster Sauce
Making oyster sauce requires using fresh oysters opened just before preparation to make the most of their natural juices and achieve the best results.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
- 12 fresh oysters
- 400 ml of water
- 2 tablespoons of soy sauce
- 1 teaspoon of sugar
Instructions
- Carefully wash and open the oysters with a sharp knife, remove their meat, and place it in a medium bowl along with their juices. Set aside. In a medium pot, pour in the water and add the oysters with their juices. Bring to a boil, reduce the heat, and simmer for about 20 minutes. Turn off the heat and strain the cooking liquid.
- In a blender, combine the oysters, cooking liquid, soy sauce, and sugar. Blend everything at medium speed until you get a creamy and homogeneous texture. Strain the resulting mixture through a fine sieve and store it in a clean, lidded container. Keep refrigerated until ready to use.
Tips for Making Oyster Sauce
While it is possible to find commercially prepared oyster sauces that are much more affordable nowadays, the homemade version is undoubtedly the most traditional, fresh, and free from flavorings or preservatives.
Frequently Asked Questions (FAQ)
1. How long does homemade oyster sauce last?
Since it lacks commercial preservatives, store it in a clean, lidded container in the back of the fridge for up to 1 week.
2. Can I use canned oysters?
While fresh oysters are recommended for the best results, canned oysters in spring water can be used in a pinch. However, the flavor will be significantly less intense.
3. Why is my sauce too thin?
Traditional homemade sauce is naturally thinner than commercial versions, which use cornstarch. If you want it thicker, you can whisk in a tiny cornstarch slurry (1/2 tsp cornstarch + 1 tsp water) during the final simmer.
4. Is oyster sauce very salty?
The saltiness comes primarily from the soy sauce. If you are on a low-sodium diet, use a “light” or low-sodium soy sauce to control the levels.
5. Can this sauce be frozen?
Yes, you can freeze it in ice cube trays for up to 3 months. This is a great way to have “umami bombs” ready for your stir-fries.
History and Origin
Oyster sauce was created accidentally by Lee Kum Sheung in 1888 in Guangdong, China. After leaving a pot of oysters simmering for too long, he discovered they had reduced into a thick, brownish, and incredibly savory syrup. This happy accident led to the birth of the Lee Kum Kee empire and changed the flavor profile of Cantonese cuisine forever.
Did You Know?
Oyster sauce was created accidentally by Lee Kum Sheung in 1888 in the Chinese province of Guangdong. On one occasion, he left a batch of oysters cooking for much longer than usual and decided, out of curiosity, to turn it into a brown, creamy, and intense sauce.
