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:
“From the oyster to the eagle, from the swine to the tiger, all animals are to be found in men and each of them exists in some man, sometimes several at the time. Animals are nothing but the portrayal of our virtues and vices made manifest to our eyes, the visible reflections of our souls. God displays them to us to give us food for thought.”
—Victor Hugo (1802–1885)
“Epicurean cooks
Sharpen with cloyless sauce his appetite.”
—William Shakespeare (1564–1616)