Oyster Sauce (More Traditional)

Another oyster sauce recipe I found while searching. This one is closer to what you find on your store shelves. I am posting it here for safe keeping so I will have it next time I am out of oyster sauce and can't make the 20 mile run to the store.

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 1⁄2 lb  shucked  oyster, with liquid
• 1  tablespoon water
• 1  teaspoon salt
•  light soy sauce
• 1⁄2 tablespoon dark soy sauce

Directions

1. Drain oysters and reserve the liquid.
2. Mince oysters and place in a saucepan.
3. Add water and reserved liquid and bring to a boil.
4. Reduce heat, cover and simmer about 10 minutes.
5. Remove from heat, add salt and cool completely.
6. Force the mixture through a fine sieve into sauce pan.
7. Measure the liquid, adding 2 tablespoons light soy sauce to each 1/2 cup.
8. Add dark soy sauce and bring to boil.
9. Reduce heat and simmer gently for about 7 minutes.
10. Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.