Oyster Sauce

Oyster Sauce

1/2 lb. shucked oysters with liquid 1 Tbls. water
1 teas. salt light soy sauce
1/2 Tbls. dark soy sauce
Drain oysters and reserve the liquid. Mince oysters and place
in a saucepan. Add water and reserved liquid and bring to a boil. Reduce heat, cover and simmer about 10 minutes. Remove from heat, add salt and cool completely. Force the mixture through a fine
sieve into sauce pan. Measure the liquid, adding 2 Tbls. light soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil. Reduce heat and simmer gently for about 7 minutes. Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.