Keto Oyster Sauce

MaiTai

By Ann Lin of Keto Asian Flavours
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1 jar of fresh oysters with liquid (8 to 10 oz)

1 tbsp water

1 tbsp sea salt

3 tbsp coconut amino or Tamari

2 tbsp Lakanto maple flavoured syrup

1 tbsp Lakanto gold

2 tbsp gelatin

1 tbsp nuoc mau

1. Drain the oysters and reserve the liquid.

2. Mince the oyster and add them to a small saucepan along with the water and reserve liquid.

3. Bring to a boil, cover, and simmer for 10 mins.

4. Remove from heat, add the salt, mix well, and let cool completely.

5. Once cooled, use immersion blender and blend oyster to smooth consistency, push the mixture through a sieve, into a saucepan.

6. Add tamari, and Lankanto maple syrup, Lakanto gold, gelatin to the mixture. Simmer for 10 minutes.

Mai's notes:

I used nuoc mau for the dark coloring. Used 1 tsp of xanthum gum, but it wasn't thick enough. So I added 2 tbsp of beef gelatin. It worked. Blend well so it's not clumpy.

Ann's notes:

This sauce will not be thick like the store bought sauce. To thicken add xanthan gum, guar gum, chia seeds, or arrowroot (avoid if strict Keto).

For this attempt, I didn’t want to waste the oysters, so I added into the sauce and used an immersion blender to blend it. I also doubled the recipe.

Without the oysters in the sauce, it can be kept for 3 weeks.

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