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OYSTER SAUCE

Listing Description:

Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract.
Detailed Description:

Some versions may be darkened with caramel, though high quality oyster sauce is naturally dark.[4] It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine.

Culinary use


Oyster sauce adds a savory flavour to many dishes, making it an ideal choice for flavouring meat and vegetables. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes.

Varieties

"True" oyster sauce of good quality should be made by condensing oyster extracts, the white broth produced by boiling oysters in water. This opaque broth, similar to the colour of clam juice found in supermarkets, is then reduced until a desired viscosity has been reached and the liquid has caramelized to a brown colour. No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savoury flavour. However, this method is prohibitively expensive.
Many modern oyster sauces are thickened with cornstarch, flavoured with oyster essence or extract and darkened with caramel.

Vegetarian oyster sauce

Vegetarian oyster sauce prepared from mushrooms, often oyster mushrooms or shiitake mushrooms, is also popular and generally lower in price. It may contain more taste enhancers if less mushroom extract is used to reduce costs.

Non-MSG oyster sauce

Most of the oyster sauces available on the market contain added monosodium glutamate (MSG). In recent years MSG-free varieties can also be found.[8] The taste of MSG and non-MSG variants is similar as oyster sauce naturally contains large amounts of glutamate.

European oyster sauce

In 19th century French and English cooking, "oyster sauce" referred to a variant of sauce blanche flavoured with oysters, using a base of milk and melted butter rather than purely reducing the oysters by cooking. The white sauce version was moistened with cream, whereas in brown oyster sauce, the cream was replaced with gravy. Common recipes using the sauce included "Steak and oyster sauce", documented as early as 1806, and "Cod and oyster sauce". This sauce was still being eaten in Australia in the 1970s.

PRICE
$11.73/KG OR $5.33/IB

For more information:

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