Oyster Sauce (Cantonese — Original Method vs Commercial)

Ingredients

• ORIGINAL CANTONESE METHOD (oyster extract reduction):
• 120 g dried oysters (Fujian or Guangdong varieties preferred)
• 500 ml water
• 40 g rock sugar (or caster sugar)
• 15 g Maldon sea salt
• 10 ml dark soy sauce (use premium Kikkoman or Lee Kum Kee Dark)
• 5 ml oyster extract concentrate (if sourcing prepared base)

Method

1. 1
   Rinse dried oysters briefly in cold water to remove surface impurities; do not soak (leaches delicate flavour).
2. 2
   Combine oysters and 500 ml water in heavy-bottomed saucepan; bring to boil, then reduce to gentle simmer.
3. 3
   Cook uncovered 40–50 minutes until liquid reduces to approximately 240 ml and takes on rich brown colour; oyster solids will soften significantly.
4. 4
   Strain through fine-mesh sieve lined with cheesecloth, pressing gently on oysters to extract all liquid (do not force-strain—sediment creates cloudiness).
5. 5
   Return strained liquid to clean pot over low heat; add rock sugar and stir until dissolved.
6. 6
   Season with Maldon salt and dark soy sauce, tasting as you adjust; sauce should register sweet, salty, umami-forward balance.
7. 7
   Cool to room temperature; transfer to sterilised jar and seal.
8. 8
   Age minimum 2 weeks before use (flavours integrate and mellow); keeps refrigerated 6 months.