Sauces, pastes & condiments · Soy & fermented sauces

Oyster sauce

Thick, glossy brown sauce of oyster extract, sugar and soy; adds savoury sweetness and shine to Cantonese stir-fries.

Also called: hao you

Photo: Gossipguy, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A dark, syrupy sauce made by reducing oyster extract with sugar, salt and usually soy sauce, thickened with starch. It tastes far less fishy than you might expect: mainly sweet, salty and savoury. Vegetarian 'oyster' sauce is made with mushrooms instead.

How it’s used

Stir-fried greens such as gai lan and choy sum
Beef and broccoli and other Cantonese stir-fries
Glazes for noodles and fried rice
Marinades and braising sauces

Characteristics

Taste: Sweet-salty and rich in umami, with a subtle briny note.
Texture: Thick and syrupy, coating food in a gloss.
Appearance: Dark brown and shiny.
When cooked: Its sugar can scorch over fierce heat; add near the end of a stir-fry and toss briefly.
Sold as: liquid
Cooking uses: Mainly a seasoning, Commonly cooked
Common in: Cantonese, Chinese, Thai, Vietnamese, Hong Kong, Malaysian

Storage

Refrigerated. Refrigerate after opening and keep the neck of the bottle clean; discard if mould appears.

Diet, allergens and safety

Contains Molluscs, Wheat, Gluten. May contain Soy, Crustaceans — check the label.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free (check label)
Caffeine-free

Contains molluscs (oyster) and usually wheat/gluten via soy sauce or thickener; may contain soy and crustaceans.

Nutrition per 100 g

Energy: 51 kcal
Protein: 1.35 g
Carbohydrate: 10.92 g
Fat: 0.25 g
Fibre: 0.3 g
Sugars: 0 g

USDA FoodData Central: Sauce, oyster, ready-to-serve.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Mushroom (vegetarian) oyster sauce — Swap 1:1; suitable for vegetarians and shellfish allergies.
Hoisin sauce — Mixed half-and-half with soy sauce; sweeter and more spiced.