How to make it
7 steps. Take it one step at a time.
Rinse the shucked oysters gently
Rinse the shucked oysters gently in cold water to remove any shell fragments, but try to preserve as much of the oyster liquor (the liquid inside) as possible.
Place the oysters and their liquor
Place the oysters and their liquor into a medium saucepan. Add 500ml (2 cups) of water and bring to a boil over medium-high heat.
Reduce the heat to low and simmer
Once boiling, reduce the heat to low and simmer for 25-30 minutes. The liquid should turn cloudy and very fragrant.
30 minStrain the liquid through a fine-mesh sieve
Strain the liquid through a fine-mesh sieve into another clean saucepan. You can reserve the cooked oysters for another use (like stir-fries or omelets) or discard them.
Continue to simmer the strained liquid
Continue to simmer the strained liquid over low heat, allowing it to reduce and concentrate until only about 150ml-200ml remains. This may take 20-30 minutes.
30 minAdd the salt, sugar, light soy sauce, and dark soy sauce
Add the salt, sugar, light soy sauce, and dark soy sauce to the pan. Stir well to combine and dissolve the granules.
If a thicker consistency is desired
If a thicker consistency is desired, stir in the cornstarch slurry and whisk constantly until the sauce thickens and becomes glossy. Remove from heat immediately.
A little kitchen wisdom
Traditionally, oyster sauce is made by boiling oysters until the liquid is deeply concentrated. This homemade version provides a more natural flavor than many commercial alternatives.
