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How To Make Oyster Sauce

A quick gluten-free recipe for the thick, brown, intensely flavorful sauce.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Condiment
Cuisine Chinese
Servings 1 cup


  • Kecap Manis Or Sweet Soy Sauce
  • Mushroom Stir-Fry Sauce
  • Worcestershire Sauce
  • Hoisin Sauce
  • Soy Sauce
  • Hoisin & Soy Sauce
  • Black Bean Sauce
  • Vegan Oyster Sauce
  • Homemade Oyster Sauce


  • To make oyster sauce, you will need a container of shucked oysters, the liquid of which needs to be retained. For those of you who are unaware of shucked oysters, they are oyster meat, that has been removed from the shells. 
  • For this recipe, it would be advisable to use a container of previously shucked oysters than fresh ones. You need not cut the oysters into accurate pieces as they will need to be filtered, only to retain the sauce. 
  • Preferably chop the oysters much in advance. Cut them into small pieces as that will help the flavor ooze out faster. 
  • In a saucepan, add 2 tbsp of water along with the oysters and the juice from the shucked oysters. Place it on the stove and bring it to a steady boil. Keep stirring to avoid the oysters from sticking to the bottom of the pan. 
  • Cover the saucepan with a lid and allow it to simmer slowly on medium to low flame. Now, keep a close watch on the liquid and while you may not stir it as often, make sure that the liquid simmers steadily. Adjust the heat as per the requirements. 
  • Takedown the saucepan from the stove and add salt as per your taste. Stir the liquid well. 
  • Use a strainer to sieve the contents from the saucepan. 
  • The oyster juice should be put in the saucepan. Then, add the soy sauce to the mixture. You'll need about 4 tablespoons of light soy sauce and 1 tbsp of soy sauce that is dark. Combining both will provide the oyster sauce with the perfect amount of flavor. If you're uncertain about the amount of soy sauce you'll need Start with a small amount initially, and then gradually add more according to your preference.
  • You can also throw the oyster away or reuse it in the future. If you decide to make use of it, transfer it to a glass jar with a lid that is airtight. Place it in the fridge and make use of it within four days.
  • Returning to the original recipe put the pot in the oven and allow that the mixture of liquids to reach a boiling point. When it has reached a steady boiling point, turn down the heat to medium-low , and keep cooking for about 10 minutes.
  • The lid should be removed from the pan and let the mixture get thicker as it remains at a simmer. The process of thickening will be affected by the lid being left in place. After the process is completed, allow it to cool prior to making use of it. If you don't want to use it in the immediate future Pour it into an empty glass container with an airtight lid. Refrigerate it.


  • If you'd like to speed up the process it is possible to add the juice of canning from an oyster shucked from a can and throw them away when you are ready to begin.
  • To make the vegan/vegetarian version of the sauce, use ginger and sesame oil to cook a mix of dried shitake mushrooms as well as flax seeds to replace of oysters.
Keyword oyster sauce