Description

This homemade oyster sauce recipe features caramelized shallots and roasted garlic, creating a deeply savory and glossy condiment. It offers a cleaner flavor profile and lower sodium content compared to store-bought varieties, making it ideal for stir-fries and marinades.

Ingredients

Scale

500 g (1.1 lb) fresh oysters, shucked with liquor reserved
350 ml (1.5 cups) cold water
150 g (5.3 oz) shallots, thinly sliced
1 whole head garlic, unpeeled
30 ml (2 tbsp) vegetable oil
60 ml (1/4 cup) alcohol-free dark soy sauce
30 g (2 tbsp) granulated sugar
5 g (1 tsp) sea salt
15 g (1 tbsp) cornstarch
30 ml (2 tbsp) cold water (for slurry)
5 g (1 tbsp) fresh chives, finely chopped (optional garnish)

Instructions

Roast Aromatics: Preheat oven to 200°C (400°F). Roast unpeeled garlic head for 30-40 minutes until soft. Squeeze out roasted cloves and mash into a paste.
Caramelize Shallots: Heat oil in a saucepan over medium-low heat. Cook sliced shallots gently for 20-25 minutes, stirring occasionally, until deeply caramelized. Blend the shallots with the roasted garlic paste until smooth.
Extract Oyster Flavor: Combine shucked oysters, reserved liquor, and 350 ml water in a clean saucepan. Simmer over medium heat for 5 minutes. Strain the liquid through a fine-mesh sieve, reserving the oyster liquor.
Simmer Sauce Base: Return reserved liquor to the saucepan. Add the shallot-garlic paste, dark soy sauce, sugar, and salt. Stir to combine and simmer gently for 5-7 minutes.
Thicken Sauce: Create a smooth slurry by whisking cornstarch and 30 ml cold water. Pour the slurry gradually into the simmering sauce, whisking continuously until the sauce thickens to a glossy consistency. Simmer for 1-2 minutes to cook out the starch taste.
Cool and Store: Remove from heat and allow the sauce to cool completely. The sauce will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

For best results, ensure the shallots are deeply caramelized to achieve a complex sweetness. The sauce thickens as it cools, so avoid over-thickening during cooking. The cooked oysters can be chopped and added to fried rice or omelets to minimize food waste.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Condiment
Method: Simmering
Cuisine: Asian

Nutrition

Serving Size: 2 tbsp
Calories: 37 kcal
Sugar: 1 g
Sodium: 250 mg
Fat: 1.2 g
Saturated Fat: 0.2 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 2.3 g
Cholesterol: 10 mg

Keywords: homemade oyster sauce, stir-fry sauce, dipping sauce, umami, caramelized shallots, roasted garlic, low sodium, make ahead