How to Make Oyster Sauce From Real Oysters

By Souped Up Recipes · 120 min

Ingredients

Instructions

1. Dissolve 1 tablespoon of salt in 6 cups of water to make a brine. Set aside 1 cup of it for later.
2. Put 1 cup of brine, the shucked oysters and their liquid into a pot. Bring to a boil and simmer for 5 minutes.
3. Strain the oysters and water through a sieve, collecting the liquid in a large pot.
4. Blend the cooked oysters, shallot, ginger, scallion, garlic and 1 cup of brine into a smooth puree.
5. Pour the puree into the pot and simmer for 5 minutes. Strain it through a fine cheesecloth into a large pot.
6. Rinse the blender and the pot with 1 cup of brine, then pour it through the cheesecloth to cool the puree enough to handle.
7. Rinse the puree in batches with the rest of the brine. Squeeze the cheesecloth until no more liquid comes out, and discard the solids.
8. Simmer the oyster liquid over medium-low heat for 1–1.5 hours, until 1/3 cup of liquid remains. Watch it so it does not burn.
9. Meanwhile, heat the sugar in a saucepan over medium-low heat, stirring for 6–8 minutes until fully melted and golden brown. Pour in 2 cups of water and simmer until the caramel dissolves. Remove from the heat.
10. When 1/3 cup of oyster liquid remains, lower the heat and stir for 5–8 minutes until it becomes a brown, sticky paste.
11. Add the caramel solution to the paste in batches, stirring well to dissolve.
12. Season with 2 tablespoons plus 2 teaspoons salt (45 g), 1.5 tablespoons dark soy sauce and the MSG if using. Bring to a simmer.
13. Add the cornstarch slurry in batches, stirring until the sauce thickens.
14. Store in clean, sealed jars: 2 months in the fridge or 12 months in the freezer.

Summarized from Souped Up Recipes's video. Watch it for the details.

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