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Oyster Sauce
A thick dark sauce of oyster extract cooked with sugar, soy, and a starch to give it body. The oysters are simmered down rather than left whole.
Origin
First made in southern China in the late 19th century and now produced across East and Southeast Asia.
Flavour
Savoury, salty, and slightly sweet, with a marine depth.
How it is made
Oyster juices are simmered down and blended with soy, sugar and starch so the bottle pours like syrup. Many brands contain wheat.
How to use it
Toss it through vegetables and noodles at the end of cooking. A spoonful is usually enough.
Storage
Refrigerate after opening.
Recipes using it
Checking your allergy settingsโฆ
