Brownish in appearance, this sauce is widely used in Asia
and especially in China. We tell you everything about oyster sauce, from its
preparation to its use.
Originally from Asia and more particularly from China,
oyster sauce is used in many Cantonese and Thai dishes . Not to be confused
with the shallot sauce that is used for oysters . Oyster sauce is particularly
famous for bringing the fifth flavor to your dishes: umami . If you don't know
what it is, it is, just like sweet, salty, bitterness and acidity, a flavor
known to please our taste buds. It is found precisely in the oyster sauce. So
imagine yourself using it in your meat dishes or even with your vegetables: a
treat! We reveal to you all the mysteries of oyster sauce.
Where to find oyster
sauce?
To get Chinese sauce, you can turn to certain supermarkets
which offer it in their grocery store or in the “world cuisine” departments.
You can also find it in specialty stores like Asiamarché or in some Asian
online stores. If not, another solution is to do it yourself and it's not that
complicated.
How to make oyster
sauce?
For the record, oyster sauce was invented by a man, Lee Kum
Sheung, who was a restaurateur in 1888. He was making an oyster-based soup when
he forgot to check where it was. its preparation. Instead of the expected soup,
a rather thick brownish sauce stood in its pot, now called oyster sauce.
Reproducing this
recipe is not that difficult, but you need the right ingredients:
• 200 g shelled oysters with their juice (fresh or canned)
• 1 tsp. tablespoon of water
• ¼ tsp. teaspoon salt
• 3 tbsp. light soy sauce (more, depending on your
preference)
Here are
the steps:
To make the sauce, start by cutting your oysters into small
pieces (you can also leave them whole but it adds more flavor when cut) and
keep the oyster juice in a container. Then place the oysters in a saucepan then
add the preserved juice and water.
Heat over medium heat and stir occasionally to prevent the
oysters from sticking to the sides of the pan. The water should be simmering.
Cover the pan then leave for 10 to 15 minutes while the preparation reduces.
You can then remove the oysters and pass the liquid through the Chinese.
Put everything back in the saucepan, heat over low heat and
add the salt, stir then the soy sauce and stir again. Feel free to taste your
sauce and add soy sauce to your liking. Reduce the preparation, leaving the pan
for about 10 minutes on medium heat. Your sauce is ready.
Tip: You can also use more oysters and water. In this case,
boil the water in your saucepan then add the oysters and their juice
afterwards. Preparation will take more time to reduce (about 2 to 3 hours).
How to
store oyster sauce?
Oyster sauce can be stored in the refrigerator. If you have
done it yourself, we advise you to keep it for a maximum of 1 week, so it is
better to use it immediately. On the contrary, if you bought it in a
supermarket, you will be able to keep it longer.
In which
recipes to use oyster sauce?
Many Asian recipes will benefit from oyster sauce. Cook
minced pork, beef or chicken and add oyster sauce and soy sauce to give them
even more flavor. You can also add oyster sauce in the preparation of your
vegetables such as green beans, carrots… Serve it all with white rice and
enjoy!
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