Oyster sauce

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 oyster extracts, sugar, salt and water, thickened with corn starch.

Though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch.

Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark.[4] It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine.

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