Best Method recommended method with best effort-to-efficacy tradeoff 3-6 months
Refrigerated (After Opening)
- Cap tightly after each use
- Refrigerate at all times once opened cornstarch-thickened modern oyster sauce has less protective salt and acid than soy sauce
- Wipe the rim and threads to keep the seal clean
- Use a clean utensil, never a used one avoids introducing food particles that speed spoilage
Alternative another good method that's just different 18-24 months
Pantry (Unopened)
- Store unopened in a cool, dark pantry
- Keep away from heat and direct sun
- Follow the best-by date for peak quality the date is a quality estimate, not a safety deadline
- Refrigerate promptly once you open it
Fun Facts
- Oyster sauce was reportedly discovered by accident in 1888 when Lee Kum Sheung left a pot of oyster soup simmering too long and it reduced into a thick, savory brown sauce, giving rise to the Lee Kum Kee company.
- Traditional oyster sauce is made by slowly simmering oysters until their liquor caramelizes, but many modern bottles rely on oyster extract plus cornstarch and sugar for thickness.