What is Oyster Sauce?

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  • Written By: Mary McMahon
  • Edited By: Bronwyn Harris
  • Last Modified Date: 08 October 2019
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Oyster sauce is a flavorful, savory sauce of Chinese origin. As the name implies, it is traditionally made with oysters, although it is also possible to find vegetarian versions. There are a number of ways to use this piquant sauce, making it a useful addition to one's Asian sauce cupboard. One classic Chinese restaurant dish, broccoli beef, is often made with this sauce.

In addition to being used extensively in China, oyster sauce is also consumed in Thailand and the Philippines, and each nation has developed its own unique take on the sauce. All versions of the sauce owe their origins to ancient Asian sauces made with bases of fermented fish. These sauces all share the trait of being extremely savory as a result of high concentrations of free glutamates, which create a flavor known as umami in Asian cuisine.

Credit for the invention of oyster sauce is usually given to the Lee Kum Kee company, a venerable maker of sauces based in Hong Kong. The traditional sauce is made by cooking oysters over low heat for a long time, essentially creating a condensed oyster flavor. As the shellfish cook, the juices start to thicken and caramelize, yielding a very rich, dark, somewhat sweet sauce.


Modern oyster sauce often cuts a few corners, cooking oysters for a brief period of time in brine and then adding soy sauce and caramelized sugar to achieve the desired color and hint at the taste of umami from the oysters. Cornstarch may be added to the sauce to thicken it, and some companies also add monosodium glutamate (MSG) to enhance the flavor of the sauce.

Vegetarians don't have to be left out of the oyster sauce world. A very good vegetarian imitation is made with mushrooms, often oyster mushrooms, in fact, because they have a rich, meaty flavor which reminds many people of the seafood they are named for. Vegetarian versions are often more heavily adulterated with additives to achieve the desired flavor, although some more natural versions are available from companies which specialize in natural vegetarian food.

Oyster sauce can be used in stir fries, tossed with noodles, or drizzled over steamed vegetables and rice. It goes especially well with cellophane noodles. It can also be used as an innovative dip for sushi, teriyaki chicken, and an assortment of other foods.


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Post 5

is oyster sauce free from cholesterol?

Post 4

what is meant by crab fat.

Post 3

@cmsmith10: This one works pretty well. It’s not quite the same because the flavor of the oyster is what makes the oyster sauce. You need 1 mushroom bouillon cube, ½ cup boiling water, 2 Tbsp. brown bean sauce, 1 Tbsp. unprocessed sugar, and 1 tsp. cornstarch dissolved in 1 tsp. cold water.

Dissolve the mushroom bouillon cube in the boiling water. Mix in the bean sauce and sugar, and heat until boiling. Add in the dissolved cornstarch and stir until the mixture is thick. Keep stored in refrigerator.

Post 2

I wanted to make some oyster sauce with a dinner that I am preparing for some friends. I just found out that one of my friends has a shellfish allergy. Are there any substitutions for oyster sauce?

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