Traditionally, oyster sauce from Cantonese cuisine is made by broth, pulled from oysters, as long as cooked until a thick brown sauce remains. Usually some ingredients are added, mainly for shelf life, color and texture. Nowadays, oyster sauce is partially made from oyster extract. To get a deeper color and add more flavor, for example, soy sauce is used. Oyster sauce has slightly fishy sweet taste with a hint of sea salt.
Oyster sauce has a slightly sweet and salted condiment flavor and is
thick liquid. The sauce is often used in Chinese and Asian cooking.
Country of Origin:
WATER, SUGAR, SALT, OYSTER EXTRACT 11%, FLAVOUR ENHANCER E621, MODIFILD CORN STARCH, WHEAT FLOUR, COLOUR E150c.
For allergens, see ingredients in bold or underlined.
Store in a Cool, dry place. Avoid direct sunlight. Refrigerate after opening.
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