Oyster sauce
Oyster Sauce
Oyster sauce (pronunciation: /ˈɔɪ.stər sɔːs/) is a popular condiment and ingredient used in various cuisines around the world.
Etymology
The term "oyster sauce" is derived from its primary ingredient, oysters. The word "oyster" comes from the Old French oistre, which in turn comes from the Latin ostrea, the feminine form of ostreum, which means "oyster". The word "sauce" comes from the Latin salsus, meaning "salted".
Description
Oyster sauce is a dark, thick sauce made by simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. It is sweet, salty, and has a deep, rich flavor profile that enhances the taste of many dishes. It is commonly used in Chinese cuisine, but is also found in a variety of other Asian cuisines.
Related Terms
- Soy sauce: Another common Asian sauce, often used in conjunction with oyster sauce in many recipes.
- Fish sauce: A sauce made from fermented fish, often used in Southeast Asian cuisines.
- Hoisin sauce: A thick, fragrant sauce commonly used in Chinese cuisine, similar to oyster sauce but sweeter and less salty.
- Umami: A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate. Oyster sauce is known for its umami flavor.
Usage
Oyster sauce is used in a variety of dishes, including stir-fries, marinades, and as a base for other sauces. It is a key ingredient in popular dishes like Beef and broccoli and Chow mein.
See Also
External links
- Medical encyclopedia article on Oyster sauce
- Wikipedia's article - Oyster sauce
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