After soy sauce, oyster sauce is an essential condiment for flavoring many Chinese dishes. Originally used in Cantonese cuisine, the use of oyster sauce has spread to Shandong, Sichuan, Zheijian and Jiangsu cuisines. The sauce adds a savory or “umami” flavor to dishes.
Traditionally, oyster sauce was made by boiling oysters in water for 30 minutes, then removing the oysters to dry and reducing the liquid to a thick brown sauce. Modern production methods vary. Cheaper quality products use “essences” to flavor a sauce made from sugar and corn starch, and colored with caramel.
Megachef brand
Oyster sauce was invented in China, and it is used in many southeast Asian cuisines. Grace Young and Food and Wine have high praise for the Megachef brand. Megachef manufactures their product in Thailand by smoking fresh oysters, then making an extract with the oysters and water. Then the broth is thickened with corn starch, and flavored with sugar and salt. There is no MSG or artificial colors in the Megachef sauce.
This is a quality sauce, and a little bit goes a long way.
Oyster sauce at the Mala Market
We like to support the Mala Market. The Mala Market is a mother-daughter business, located in Tennessee. They import quality Sichuan ingredients and essential spices and condiments from China.
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Interesting background!