Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract and some versions may be darkened with caramel, though high quality oyster sauce is naturally dark. It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine.
Read more about Oyster Sauce: Development, Culinary Use, Varieties, European Oyster Sauce, Health
Famous quotes containing the words oyster and/or sauce:
“I had rather be an oyster than a man, the most stupid and senseless of animals.”
—George Berkeley (1685–1753)
“... we shall never become an immense power in the world until we concentrate all our money and editorial forces upon one great national daily newspaper, so we can sauce back our opponents every day in the year; once a month or once a week is not enough.”
—Susan B. Anthony (1820–1906)