Oyster sauce- Exploring It’s Rich Heritage + Oyster Sauce Recipe From Scratch
Exploring the Rich Heritage of Oyster Sauce: A Culinary Gem from the East
Ok Tastemakers, how many of you know what oyster sauce really is, well let me break it down for you and make it from scratch using fresh, live oysters (I used White Stone Oysters, but you can use any fresh oysters for this recipe).
In the world of culinary delights, few ingredients can boast the versatility and depth of flavor that oyster sauce brings to the table. This savory and umami-rich condiment has become a staple in many Asian kitchens, adding a unique and delectable taste to a wide array of dishes. Let’s dive into the origins and evolution of oyster sauce, exploring its roots in Asian cuisine and its journey to becoming a global culinary sensation.
The Origin of Oyster Sauce: Oyster sauce traces its origins back to China, where it emerged as a culinary innovation in the 19th century. Legend has it that it was created by Lee Kum Sheung, a pharmacist in the southern Chinese city of Nanshui. The story goes that Lee accidentally left a pot of oysters simmering for an extended period, only to discover a thick, flavorful sauce upon his return. Recognizing the culinary potential of this accidental creation, Lee decided to refine the recipe, giving birth to the first commercially available oyster sauce.
Lee Kum Sheung's invention gained popularity rapidly, spreading from China to other parts of Asia. The sauce became a crucial component in Cantonese cuisine and soon found its way into the kitchens of Thailand, Vietnam, and other Southeast Asian countries. Over time, variations of oyster sauce emerged, adapting to local tastes and culinary traditions.
Production Process: Oyster sauce is typically made from a base of oysters, brine, and soy sauce. The production process involves simmering oysters in water until their essence is extracted. The resulting liquid is then mixed with soy sauce and sometimes thickened with starch to achieve the desired consistency. The final product is a glossy, dark brown sauce with a rich, savory flavor profile and a subtle sweetness.
Key Components and Culinary Uses: Oyster sauce owes its distinct taste to the umami-rich properties of oysters. The sauce strikes a balance between sweet and salty, with a deep, savory undertone. It acts as a flavor enhancer, adding depth to a variety of dishes, from stir-fries and marinades to soups and dipping sauces.
In addition to its culinary uses, oyster sauce also serves as a versatile ingredient in many recipes, both traditional and contemporary. Its ability to complement a wide range of ingredients has made it a favorite for asian cooking.
Oyster sauce stands as a testament to the culinary ingenuity that arises from chance discoveries. Originating in China, this umami-packed condiment has become a global sensation, enriching dishes with its unique flavor profile. Whether you're exploring the depths of traditional Asian cuisine or experimenting with contemporary fusion dishes, oyster sauce continues to be a prized ingredient that adds depth and complexity to the world of gastronomy.
If you need any help finding any ingredients for my recipes, you can find links to all my pantry staples / seasonings / kitchen gear as well as photo gear -here-.
Now let’s get to cooking!
OYSTER SAUCE RECIPE:
Tips-
Never let it boil! Careful not to BOIL your oysters, we want them to remain soft throughout the simmering process so they can release their juices and flavor into the broth.
Strain oyster broth with a sieve and cheesecloth so you don’t get any sediment, shell fragraments or oyster bits in your sauce. We’re looking for a very smooth broth!
Cornstarch- use cornstarch as your thickener, it really is the best thickening agent and I wouldn’t really sub it out for anything else.
Transfer to a sanitized glass container (running the glass and lid in the dishwasher is most effective) this will help it from getting contaminated or spoiling quicker. Also- no double dipping or using used utensils!
You can use frozen oysters but for quality oyster sauce I definitely recommend using White Stone Oysters fresh shucked & jarred or buying live and shucking them yourself.
INGREDIENTS
1 cup of raw, fresh shucked Whitestone Oysters (this is about 3 dozen small oysters, or about 2 dozen large, sub with any other fresh oysters if needed), reserve oyster liquid aka oyster liquor.
2 1/2 cups of water/oyster liquor (be sure to strain the oyster liquor, total you need 2 1/2 cups of water and/or oyster liquor/water combo)
1 knob ginger (peeled and julienned)
2-3 red chili pepper (I left two whole and 1 cut up)
5 cloves garlic peeled and smashed
Cornstarch slurry:
1 tbsp + 1tsp cornstarch
3 tbsp water
1 tbsp brown sugar
1 tsp salt
2-3 tbsp dark soy sauce
Optional umami:
Fish sauce to taste (about 1-2 tsp fish sauce)
A sprinkle of MSG
PREPARATION
Start by shucking one cup of raw oysters, reserving the meat and it's liqour.
Strain the oysters and save the liquor, measure out about 1 cup of oyster meat.
Between the leftover oyster liquour (the juice from the oysters in the shell) we’ll need about 2 1/2 cups of water/oyster liquid mixture.
To a pot add water add oysters, water, oyster liquor, smashed garlic, ginger and red chili.
Simmer for 30-45 min until broth is super flavorful and oysters have completely cooked through and shrunken.
Strain.
Make your corn starch slurry: cornstarch, water, brown sugar, salt, and dark soy sauce.
To a clean pot add your oyster broth and let come to a simmer. Slowly add cornstarch slurry and quickly mix, add fish sauce. Taste and adjust seasoning as needed (add a tbs or 2 of dark soy sauce if needed to darken the color) and stir until thickened.
If your cornstarch congealed some, run the mixture through a sieve.
Let cool and bottle it up!
