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Homemade Oyster Sauce

 
Homemade Oyster Sauce
638

Oyster sauce is so commonly used in Chinese stir-fry. Of course you can always find the bottled oyster sauce in the grocery store. This recipe will introduce you how to make your own oyster sauce at home, it's going to be super tasty and without any preservatives.

Yield

24

servings

Prep

5

min

Cook

20

min

Ready

25

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

8 ounces oysters
shucked with liquid
1 teaspoon salt
1 x soy sauce, tamari
as needed
*

Directions

Drain the oysters and reserve the liquid.

Add the oysters in a food processor, processe until finely chopped.

Place the oysters in a medium saucepan.

Pour the reserved liquid into saucepan and bring to a boil over high heat.

Reduce the heat, cover and simmer for 8 to 12 minutes.

Remove the saucepan from the heat, add the salt and let cool completely.

Drain the mixture through a fine sieve into the saucepan. Discard the pieces in the sieve.

Measure the liquid, adding 2 tablespoons of soy sauce to each ½ cup liquid.

Add another 1 tablespoon of soy sauce in the end, bring to a boil over high heat.

Reduce the heat and simmer gently for 10 minutes.

Allow to cool to room temperature and pour into a jar that has been boiled in the boiling water for 15 minutes.

Seal tightly and store in the refrigerator until ready to use.

It can be kept, refrigerated for approximately 1 month.

 

* not incl. in nutrient facts

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Comments

Eddie
CT, US
 about 5 years ago

I made it this afternoon, it's cooling now.

1.) I like it. The flavor is good. It is very different from store-bought mainly because of the absence of sugar, and the difference is good. The oyster taste is definitely more pronounced.
2.) It's easy to make.
3.) When I make it again I will omit the salt. I used low sodium soy sauce, and it was still a bit salty for my taste. That's just me. When I add some rice vinegar and some broth to make sauce, the salt flavor will dissipate.
4.) It seems a bit extravagant. 8 oz. of shucked oysters cost me $5, and I end up with about 4 oz. of oyster sauce (there would be maybe 1 oz. more if I liquified the oysters instead of mincing them). But now that I've done this, what else can I do but go on making it? Go back to that bottle of corn syrup and msg I have on the shelf? Ugh. And anyway, the actual cost of the store-bought stuff is not low.
5.) Being able to make it a few days in advance is a convenience.

The hardest part of this recipe was not eating the oysters raw, before I had a chance to cook with them.

Thanks for your help. :-)

Eddie, you are welcome. Great to see that you made the recipe :) Thanks for spending time writing down the detailed comment that certainly will help other users.

I think it's definitely not a cheap recipe to make. But like what you said, this homemade stuff is pure oyster sauce, unlike store-bought bottle is packed with corn syrup, salt, msg and preservatives. Glad to hear you like it.

Hope you will enjoy more Chinese stir-fries from now on :)

happyzhangbo
Toronto , Ontario, Canada
 about 5 years ago

Billerica, United States
 over 1 year ago

Hi, thank you for the recipe.


Billerica, United States
 over 1 year ago

I really wanted to make my own oyster sauce. I am very happy to have found your recipe, and I will try it, but I found it after I had to guess how to make my own. If you don't mind I would like to share how I did it. I read the ingredients on abottle of oyster sauce. I bought two Coquit oysters at Whole Foods, (cost $ 3.98 US). I was stressing about having to shuck them, since it's not something I do often. I had visions of cutting myself. So, at the last minute I threw them in a pot in the shell with about 1 cup of water. (Didn't measure anything, just eye balled it and kept tasting). after they opened, I removed them form the shell and put them back in the water. Then I put in a little ginger and a little garlic and waaaay too much soy sauce, approximately 1/2 cup, a little salt and a little pepper. It was extremely salty, so I adjusted with more water. Then I added in some Demerara sugar (brown whole sugar with all the minerals, etc.). Boiled it some more. Gently. Then I dissolved enough arrowroot in some water and thickened it. Thought about putting in a bit of rice wine, but I didn't have any. Then I buzzed it all up (oysters and all) in a very powerful blender. It came out tasting amazing, much better then the store bought, no chemicals and actually nutritious. It had a pleasant just a hint of oyster. It was delightful! Next time, however I will use way less soy sauce...I would also like to try it making oyster soup and just letting it reduce and caramelize, as the old story goes. Thanks again for your recipe and for providing a guideline of how much soy sauce to use.

Wow, thanks for spending the time and sharing your homemade oyster sauce experiment :) It sure required some work, but the result was so worth it. So glad you found that the recipe was helpful. Happy Cooking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 1 year ago
Mike
North Canton, Ohio
 over 1 year ago

I've never bought oysters before. Is buying frozen and letting them thaw work just as well? The Asian store by my house sells frozen farm raised oysters from Korea. Are they okay to eat (farm raised salmon I would not but I think oysters are different, not sure) or should I get wild caught?

Veracruz, Mexico
 3 months ago

Dear Sr. I do not know how to cook at all, but after 3 months in Thailandia, I ate so much Fried Vegetables with Osther Sauce, that I decided to make it, so I bought all ingredients. Now I want to try to make my own osther sauce, following your recipe. I am a Brazilian living and working in Mexico. Right here, I just learned how to caught the osther in front of the Lab I work, and after many trialls I will let you share with you. Thanks for the recipe. I am sure now the Fried Vegetable will be much tastefull.

Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 727% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 108mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 1%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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