Oyster Sauce in our A-Z - Cooking Index
Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Filipino and Thai, Khmer cuisine. It is especially common in Cantonese cuisine.
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.
The sauce is made by condensing oyster juices by boiling oysters, extracting the white froth produced by the boiling and then caramelising the extracts until the desired viscosity is reached.
It is used as a flavour enhancer in many dishes and most brands tend to contain monosodium glutamate (MSG). The most expensive brands will tend not to although it is well worth checking if you believe you or your guests are MSG intolerant.