Homemade Oyster Sauce: Authentic Recipe from Scratch

Updated at: 19/06/2025

Oyster sauce, a staple in many Asian cuisines, adds a rich, umami depth to countless dishes. From stir-fries and noodles to marinades and dipping sauces, its savory complexity elevates even the simplest recipes. While readily available in stores, the experience of making your own oyster sauce from scratch is truly rewarding, offering unparalleled flavor control and a deeper understanding of this culinary gem. You'll be amazed by the intense, naturally sweet and salty flavor you achieve using fresh oysters and simple ingredients. This recipe allows you to control the saltiness and sweetness perfectly to suit your palate.

Forget the commercially produced versions packed with preservatives and additives! This homemade oyster sauce boasts a superior taste and texture, reflecting the pure, briny essence of the oyster. Ready to embark on a culinary adventure and create a sauce that will impress your family and friends? Let's dive into the step-by-step process of making authentic homemade oyster sauce, ensuring you capture the perfect balance of umami and savory notes.

Tools Needed

  • Pot
  • Sieve
  • Blender
  • Cheesecloth
  • Mason jars

Ingredients

  • Oysters (shocked): 1 pound
  • Water: 6 cups
  • Salt: 1 tablespoon + 2 tablespoons + 2 teaspoons
  • Ginger: ½ inch
  • Garlic: 2 cloves
  • Scallion: 1
  • Shallot: 1
  • Sugar
  • Dark soy sauce: 1 ½ tablespoons
  • Cornstarch: 1 ½ tablespoons
  • Water (for cornstarch slurry): 3 tablespoons

Step-by-Step Instructions

Step 1. Prepare and Blanch Oysters

  • Combine 6 cups of water and 1 tablespoon of salt. Stir well.
  • Add oysters (including their liquid) to the pot. Add 1 cup of the salt water solution. Bring to a boil, then simmer for 5 minutes on low heat.
  • Strain the mixture through a sieve, separating the blanched oysters from the liquid.
Combine 6 cups of water and 1 tablespoon of salt. Stir well.Add oysters (including their liquid) to the pot. Add 1 cup of the salt water solution. Bring to a boil, then simmer for 5 minutes on low heat.Strain the mixture through a sieve, separating the blanched oysters from the liquid.
Prepare and Blanch Oysters

Step 2. Puree and Strain Oysters

  • Blend the blanched oysters, ginger, garlic, scallion, shallot, and 1 cup of the salt water solution into a smooth puree.
  • Simmer the oyster puree for 5 minutes.
  • Line a sieve with cheesecloth. Pour the hot puree into the sieve and squeeze out as much liquid as possible, rinsing with the remaining salt water solution. This takes about 15 minutes.
Blend the blanched oysters, ginger, garlic, scallion, shallot, and 1 cup of the salt water solution into a smooth puree.Simmer the oyster puree for 5 minutes.Line a sieve with cheesecloth. Pour the hot puree into the sieve and squeeze out as much liquid as possible, rinsing with the remaining salt water solution. This takes about 15 minutes.
Puree and Strain Oysters

Step 3. Reduce Oyster Liquid and Make Caramel

  • Discard the solids. Simmer the extracted oyster liquid in a large pot until reduced to a thick, light brown consistency (approximately 1-1.5 hours).
  • Caramelize sugar in a separate saucepan until golden brown.
  • Add 2 cups of water to the caramelized sugar, stir until dissolved, and simmer.
Discard the solids. Simmer the extracted oyster liquid in a large pot until reduced to a thick, light brown consistency (approximately 1-1.5 hours).Caramelize sugar in a separate saucepan until golden brown.Add 2 cups of water to the caramelized sugar, stir until dissolved, and simmer.
Reduce Oyster Liquid and Make Caramel

Step 4. Combine, Season, and Preserve

  • Combine the reduced oyster liquid with the caramel sugar solution.
  • Stir well to fully incorporate.
  • Return to the stove and add salt (2 tbsp + 2 tsp), dark soy sauce (1 ½ tbsp), and cornstarch slurry (in batches) to adjust consistency and seasoning. Simmer until thickened.
  • refrigerate one jar for up to 2 months and freeze the rest for up to 12 months.
Combine the reduced oyster liquid with the caramel sugar solution.Stir well to fully incorporate.Return to the stove and add salt (2 tbsp + 2 tsp), dark soy sauce (1 ½ tbsp), and cornstarch slurry (in batches) to adjust consistency and seasoning. Simmer until thickened.Store in mason jars: refrigerate one jar for up to 2 months and freeze the rest for up to 12 months.
Combine, Season, and Preserve

Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide

Tips

  • Don't discard the oyster liquid from the can or wash the oysters; this preserves flavor.
  • Save and freeze oyster liquid from previously opened cans to use in future batches.
  • A powerful blender is recommended to maximize flavor extraction.
  • Monitor the simmering liquid closely to prevent burning.
  • Adjust the ratio of oysters to caramel sugar solution for desired quality and dilution.
  • MSG can be added for extra umami flavor.

Nutrition

  • N/A

FAQs

1. Can I use canned oysters instead of fresh?

While fresh oysters yield the best flavor, canned oysters can be used in a pinch. Just ensure they are well-drained and rinse them thoroughly before using.

2. How long will homemade oyster sauce last?

Store your homemade oyster sauce in an airtight container in the refrigerator. It should last for about 2-3 weeks.


Making your own oyster sauce is a rewarding experience, resulting in a superior flavor profile compared to store-bought varieties. Enjoy the satisfaction of creating this versatile condiment, knowing exactly what ingredients went into its creation. Now go forth and elevate your culinary creations with your delicious, homemade oyster sauce!