Oyster Sauce
- 8 oz can of oysters (not smoked), drained and rinsed well (select the brand with the least sodium)
- ¼ tsp Lemon Juice
- ¾ Cup Water
- ¾ tsp No Sodium Chicken Bouillon
- 1 Tbsp low-sodium soy sauce (see recipe)
- ⅛ tsp black pepper
- Drain oysters, reserving the liquid.
- In preheated wok or skillet combine oysters, lemon juice & ½ the water. Boil for 15 seconds. Mash with a fork, or use a blender or food processor to grind coarsely.
- Combine remaining bouillon and remaining water. in a small pot. Bring to a boil, turn to low, and stir in oyster mixture and remaining ingredients. Simmer 5 minutes, stirring occasionally.
- Refrigerate for up to 1 week or freeze for up to 3 months.
Serving size: 1 tsp. Sodium: 8 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/sauces/oyster-sauce/
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