Originally Posted by Maverick2272
ohh the imagery on that one!!
How do you know you squeezed the oyster properly?? Well, did it smile and light up a cigarette after wards??
Ok, am I gonna get in trouble for that one??
Different thread for smoked oysters...and...
Homemade Oyster Sauce
I N G R E D I E N T S
1/2 lb. shucked oysters with liquid
1 tbsp. water
1 tsp salt
light soy sauce
1/2 tbsp. dark soy sauce
I N S T R U C T I O N S
Drain oysters and reserve the liquid. Mince oysters and place in a saucepan. Add water and reserved liquid and bring to a boil. Reduce heat, cover and simmer about 10 minutes. Remove from heat, add salt and cool completely.
Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding 2 Tbsp. light soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil. Reduce heat and simmer gently for about 7 minutes.
Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks...hmmm. Nothing about squeezing them...
Edit to add...apparently, authentic oyster sauce is a fermented sauce. I suppose one might combine the above ingredients in the stated proportions without cooking, blend, strain and allow to ferment.