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. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine.
Ingredients: water, sugar, salt, oyster extract 4% (oyster, water, salt), modified corn starch, flavour enhancer E621, wheat flour and colour E150a.
