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:
“But I am not tragically colored. There is no great sorrow dammed up in my soul, nor lurking behind my eyes. I do not mind at all. I do not belong to the sobbing school of negrohood who hold that nature somehow has given them a lowdown dirty deal.... No, I do not weep at the world—I am too busy sharpening my oyster knife.”
—Zora Neale Hurston (1907–1960)
“Epicurean cooks
Sharpen with cloyless sauce his appetite.”
—William Shakespeare (1564–1616)