Oyster sauce

Oyster sauce
Traditional Chinese
Simplified Chinese
Literal meaningoyster oil/liquid
Alternative Chinese name
Traditional Chinese蚵油

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 oyster extracts,[1][2][3] sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark.[4] It is commonly used in Cantonese, Thai, Malay Cuisine, Vietnamese and Khmer cuisine.


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Oyster sauce was invented by accident by Lee Kum Sheung in Nanshui, Zhuhai, Guangdong Province, China, in 1888.[5][6] He ran a tea stall that sold cooked oysters. One day, Lee was cooking oysters as usual, but he lost track of time and left them to simmer until he smelled a strong aroma. Lifting the lid of the pot, he was delighted to find the normally clear oyster soup had turned into a thick, brownish sauce with an astonishingly delicious taste. Soon he started selling his newly invented seasoning, which turned out to be a hit with the locals. He founded Lee Kum Kee to promote oyster sauce and other Chinese sauces and condiments to all corners of the world.

Other Languages
español: Salsa de ostras
فارسی: سس صدف
français: Sauce d'huître
한국어: 굴 소스
Bahasa Indonesia: Saus tiram
Bahasa Melayu: Sos tiram
Nederlands: Oestersaus
português: Molho de ostra
slovenščina: Omaka iz ostrig
svenska: Ostronsås
Türkçe: İstiridye sosu
українська: Устричний соус
Tiếng Việt: Dầu hào
粵語: 蠔油
中文: 蠔油