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Homemade Oyster Sauce

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Homemade Oyster Sauce

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.



24 servings


5 min


20 min


25 min


Amount Measure Ingredient Features
8 ounces oysters
shucked with liquid
1 teaspoon salt
soy sauce, tamari
as needed
* Camera


Amount Measure Ingredient Features
231.2 ml/g oysters
shucked with liquid
5 ml salt
1 x soy sauce, tamari
as needed
* Camera


Drain the oysters and reserve the liquid.

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

Transfer the oysters into a small saucepan.

Add the reserved oyster liquid and bring to the boil.

Reduce 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 at the end and, bring to the boil over high heat.

Reduce heat, gently simmering 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 Arrow up button



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 :)

Paula Dixon   

Where I live, I can pick them right in the shore line! Ever hear of Malpeque oysters ! Yup that’s us! I’m told. Best in the world, saw a menu in fine dining in Bermuda featuring Malpeque Oysters! Cheers


Hi, thank you for the recipe.


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 :-)


Maybe you should do your own site
This may not be the place to rant.
Know what I mean mememe


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?


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.


Can I do this with canned oysters?


I think canned oyster should work too. It might not taste as fresh as using fresh oysters. But still much better than the store bought oyster sauce :)

anonymous France

Instead of corn syrup, you can use honey :)


I didn't see any honey/corn syrup/sugar mentioned in this recipe. Did you add it when you made the recipe, and if so, what quantity?


I can't wait to make this! We have been trying every brand on our local big Chinese market and they all either have WAAAY too much sodium, over 1000mg per tablespoon or MSG or HVP which both my husband and I had an msg attack and found out that HVP has gluten in it. Gaah! So, I thought someone has to have a recipe to make this. Eureka! Thank you! Can't wait to share with my husband and make.


FYI, there seems to be something wrong with your the way you set up Pinterest for this - tried to add it on two different machines and got an error message both times. Just thought I'd let you know. Look forward to trying this!


Thanks for your comment. We have made quite some changes lately sitewise, which might have caused some errors. Will try to fix it ASAP. Thanks for letting us know where the issue it. Happy Cooking :)


I accidentally hit a rating star with my thumb. The outcome was a .5 of a star. I tried to correct but couldn’t. Please delete if you can as I have not tried the recipe but intend to. Thanks


Actually this is nice recipes


Can you use canned oysters instead of raw oysters


I think canned oyster should work too. It might not taste as fresh as using fresh oysters. But still much better than the store bought oyster sauce :)


Your directions are terrible. It is total unclear. Your first sentence is:
Drain the oysters and reserve the liquid.
Drain the oysters from what? Is the liquid inside of the oyster?


The ingredients say 8oz shucked oysters in liquid. So your first step is to drain the oysters and reserve the liquid. If you Google “8oz shucked oysters in liquid” you will see a wide variety of jars, tubs and containers of oysters in liquid. This is the most common way to buy them for a few reasons. 1. If you’re not an avid oyster picker such as myself who annually purchases a shellfish license and hits every low tide I can, shucks my limit (18) as well as the other people I can convince to go with me. Put said multiple limits in my freezer for year round oyster feasting. Not to mention you have to live near enough to an open season oyster beach. My all time favorite beach is over an hour away and it’s worth every minute of the drive. Then you’re definitely buying them. 2. Most people have no clue how to shuck without getting lacerated, nor do most people have an oyster knife in the kitchen drawer. Mine are actually with all my shellfish picking and digging buckets. 3. Buying oysters in the shell is not very conducive to recipes that require the liquor. Yes, liquor, that’s what oyster liquid is actually called the liquor and that’s because it is so amazing. You need the liquor for the flavor in soups, stews and other recipes to get that delish oyster flavor in every bite. I’m going to try this recipe this weekend, I’m going to bust out a bag of frozen oysters I picked and shucked, using the 8oz in this recipe (with liquor) and I’m feasting on the rest… ☺️


I made this with tamari (omitting the extra salt at the end) and it was phenomenal, even with just fresh mushrooms! Thank you!!


Could you tell me how many oysters are in 8 ounces.
Thank you.


Can you freeze what you don’t use right away in say silicone ice cube trays, then pop pieces in a Ziplock bag to use as needed for a longer time?


I haven't done it, but I would say why not. I don't see anything here that would be an issue.



Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 727% 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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