Oyster and Abalone Sauce

Oyster sauce is a rich and savoury seasoning sauce which is widely used in Chinese cooking. It is primarily made from a combination of oyster extracts, soy sauce, sugar, and cornstarch. oyster sauce was invented by Lee Kum Sheung in 1888.

Oyster sauce is produced by taking extracts of oysters, and adding some sugar, soy sauce and water that has been thickened with cornstarch to give it's texture. Oyster sauce is cooked in a process that enhances its flavour, resulting in a complex, rich and savoury taste profile.

Oyster sauce offers a unique combination of flavours. The sauce is famous for its umami taste, which adds additional flavour to many dishes. It has a rich and savoury taste with a slight sweetness and saltiness.

Oyster sauce is a versatile condiment that is often described as an all-purpose seasoning sauce. That said, it is most commonly used in stir-fries, marinades, and as a condiment due to the umami flavour it adds to meats, vegetables, and seafood.

We also love using it as a dipping sauce or adding it to noodle dishes for the extra flavour it produces. The possibilities are truly endless, go and unleash your culinary creativity.

Abalone sauce is similar to oyster sauce but made with extracts from abalone, a type of shellfish instead of oysters. It has a rich umami taste and is commonly used in high-end Chinese cooking to add a luxurious, savoury flavour to dishes.

Yes, both sauces have a similar umami flavour profile, although abalone sauce tends to be slightly more refined and delicate taste. They can often be used interchangeably in recipes, depending on your taste preference.