how do i make my own oyster sauce?

Question

i wanna make my own so that i dont buy those in the supermarket with preservatives.

Answer 1

http://chinesefood.about.com/library/blrecipe282.htm
here is a recipe for homemade oyster sauce hope it has helped you.

Answer 2

prepare dinner 2 dozen oysters with a sprint water, butter, white and purple pepper, and nutmeg; drain in a colander and tension the liquor with the aid of way of a sieve; knead a tablespoonful of flour with an oz... of butter; dilute with liquor, stir, boil 5 minutes; end with 2 egg yolks, 2 ozof butter, and juice of a lemon; press with the aid of way of a napkin and upload the oysters; drain and dish up the cod on a folded napkin, encompass with parsley leaves and serve, putting the oyster sauce in a super bowl. A version of properly-properly-known "pigs in writer 1st baron verulam" is to beard the oysters, sprinkle them with a sprint lemon juice, celery salt and cayenne, and wrap them up in very skinny slices of writer 1st baron verulam; dip each, then, authentic right into a tender frying batter and fry in a super form of boiling fat; airborne dirt and dirt a sprint grated Parmesan cheese over them and serve at as immediately as on a doylie. that's an concepts-blowing luncheon entree.

Answer 3

Cook two dozen oysters with a little water,
butter, white and red pepper, and nutmeg; drain in
a colander and strain the liquor through a sieve;
knead a tablespoonful of flour with an ounce of
butter; dilute with liquor, stir, boil five
minutes; finish with two egg yolks, two ounces of
butter, and juice of a lemon; press through a
napkin and add the oysters; drain and dish up the
cod on a folded napkin, surround with parsley
leaves and serve, putting the oyster sauce in a
large bowl.

A variation of familiar "pigs in bacon" is to
beard the oysters, sprinkle them with a little
lemon juice, celery salt and cayenne, and wrap
them up in very thin slices of bacon; dip each,
then, into a light frying batter and fry in plenty
of boiling fat; dust a little grated Parmesan
cheese over them and serve at once on a doylie.
this is an excellent luncheon entree.