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Try substituting with a slightly lesser amount of soy sauce and adding a (sparing) pinch of brown sugar for a bonafide oyster sauce alternative. 2. Sweet Soy Sauce
Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often. Stir the sauce, wine, parsley and clams and juice in the saucepan.
Garlic sauce – Sauce with garlic as a main ingredient; Garum – Historical fermented fish sauce; Glutamate flavoring – Generic name for flavor-enhancing compounds based on glutamic acid and its salts; Gravy – Sauce made from the juices of meats Mushroom gravy – Type of sauce; Onion gravy – Type of sauce; Red-eye gravy – Type of gravy
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Sauce poulette – prepared using mushrooms and lemon [5] Sauce vin blanc; Sofrito – Cooked vegetable foundation for cooking; Steak sauce – Brown sauce for seasoning of steaks; Sweet chili sauce – Condiment primarily used as a dip; Tomato sauce – Sauce made primarily from tomatoes
Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.
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