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Also known as: hao you, oyster flavored sauce
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, oyster sauce typically lasts for 3 to 6 months when stored in the refrigerator.
Look for signs of mold, an off-smell, or significant changes in color and texture. If it develops a sour or fermented odor, discard it.
Vegetarian 'oyster' sauce made from mushrooms is the best substitute, providing a similar umami flavor and thick consistency.
Most commercial oyster sauces contain wheat flour as a thickener and soy sauce made with wheat, so they are generally not gluten-free unless specified.
Yes, oyster sauce is very high in sodium, containing over 2,500mg per 100g. It should be used sparingly by those on low-sodium diets.
It has a complex flavor profile that is savory (umami), slightly sweet, and salty with a hint of earthy seafood notes.
Not exactly. Oyster sauce is much thicker and sweeter than soy sauce. While it adds saltiness, it will significantly change the texture and sweetness of the dish.
It is a staple in Cantonese cuisine, commonly used in beef with broccoli, stir-fried noodles (Chow Mein), and as a topping for steamed greens.
oyster sauce is a versatile ingredient found in cuisines around the world. With 51 calories per 100g and 1.35 grams of protein, it's a nutritious addition to many dishes.
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Freezing is not recommended as it can break the emulsion and change the texture of the sauce once thawed.
Traditional oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavored sauce.
