Homemade Oyster Sauce

1/2 pound shucked oysters with liquid
1 tablespoon water
1 teaspoon salt
Light soy sauce
1/2 tablespoon 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, then add salt and cool completely.

Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding 2 tablespoons 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.