Oyster Sauce

This is a viscous liquid comprising oyster extract, salt, and often caramel for color. It is made by boiling large amounts of fresh oysters to arrive at a thickened “soup, ” to which the salt and caramel, and occasionally sugar and flour, are added. I have been told that at one time dried oysters were used in its preparation, but I have found no evidence of that method. Oyster sauce is a highly prized seasoning, virtually indispensable to the Cantonese cook, and used more and more by cooks throughout China. Its role is to enhance existing flavors and to impart a rich brown color. This sauce is also well regarded by Buddhists because the oyster (along with the clam and mussel) is permissible in their vegetarian diet. Once a bottle of oyster sauce is opened, it will keep in the refrigerator for up to 2 months. Many brands are on the market, not only from mainland China and Hong Kong but also from domestic sources. I recommend Hop Sing Lung brand from Hong Kong.