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Homemade Oyster Sauce

A silky, balanced sauce with authentic oyster essence made from pantry basics, perfect for adding rich umami to stir-fries, marinades, and dipping sauces.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 tablespoons
Course: Sauces and Condiments
Cuisine: Asian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces oysters fresh or canned in brine
  • 1/2 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 1 teaspoon rice vinegar
  • Salt to taste

Equipment

  • Small saucepan
  • Wooden spoon or silicone spatula
  • Fine mesh strainer
  • Measuring spoons and cups
  • Glass jars for storage
  • Whisk

Method
 

  1. Drain oysters through a fine mesh strainer, reserving the oyster liquid in a bowl.
  2. Roughly chop the drained oysters into pea-sized pieces.
  3. Combine soy sauce, minced garlic, and grated ginger in a small saucepan and cook over medium heat for 1 minute until fragrant.
  4. Add chopped oysters and reserved oyster liquid to the pan and stir to combine.
  5. In a small bowl, whisk together cornstarch and 1/4 cup water until completely smooth.
  6. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly until the sauce thickens and becomes glossy.
  7. Stir in brown sugar and rice vinegar, then reduce heat to low.
  8. Simmer gently for 15 minutes, stirring occasionally, until the sauce is slightly thinner than ketchup.
  9. Strain the sauce through a fine mesh strainer into a bowl, pressing on solids to extract all liquid, then season with salt to taste.
  10. Allow the sauce to cool to room temperature, transfer to a glass jar, and refrigerate; sauce will thicken further as it cools.

Notes

Store in a clean glass jar in the refrigerator for up to 3 weeks, stirring before use. Freeze portions in ice cube trays for up to 3 months.