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A dark-brown sauce consisting of oysters, brine and soy sauce cooked until thick and concentrated. It's a popular Asian seasoning used to prepare myriad dishes (particularly stir-fry dishes) and as a table condiment. Oyster sauce imparts a richness to dishes without overpowering their natural flavor. It's available in many supermarkets and all Asian markets.
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| Oyster Sauce produced by Lee Kum Kee | |||||||||||
| Traditional Chinese: | 蠔油 | ||||||||||
| Simplified Chinese: | 蚝油 | ||||||||||
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Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Filipino and Thai cuisine. It is especially common in Cantonese cuisine.
Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as MSG, and typically contains preservatives to increase its shelf life. The sauce was invented in 1888 by Mr. Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China.[1] His company, Lee Kum Kee, continues to produce oyster sauce, to this day, along with a wide variety of Asian condiments.
A "true" oyster sauce of good quality should be made by condensing oyster extracts, which is made by cooking oysters in water until a white broth is produced. The opaque broth is then cooked until a desired viscosity has been reached and the liquid has caramelized to a brown colour.[1] No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savory flavour. Most oyster sauces are actually diluted solutions thickened with starch,preservatives and caramel, with oyster extracts. In some countries, including the UK, the oyster content in some sauces is lower than its Asian counterparts of the same brand due to laws regulating the import of seafood.
Vegetarian oyster sauce prepared from mushrooms, often oyster mushrooms, is also popular and generally cheaper. It may contain more taste enhancers if less mushroom extract is used to reduce costs.
Most of the oyster sauces available on the market contain added monosodium glutamate (MSG). Though in recent years MSG-free varieties can also be found.[2] The taste of MSG and non-MSG variants is similar.
Oyster sauce is used to enhance the flavour of many savory foods. It is also often used as a topping for steamed vegetables, and in stir-fries.
Dishes for which oyster sauce is commonly used include:
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 | Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Oyster sauce". Read more |
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