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Fresh oyster served with soy sauce, lemon juice, and olive oil

Soy Sauce for Oysters with Lemon

A quick three-ingredient sauce for raw oysters made with soy sauce, fresh lemon juice, and extra-virgin olive oil. Savory, citrusy, and ready in just 2 minutes.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 6 oysters
Course: Appetizer, Sauce
Cuisine: International
Calories: 7
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon soy sauce regular or reduced-sodium
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice

Method
 

  1. Combine the ingredients. Add the soy sauce, extra-virgin olive oil, and freshly squeezed lemon juice to a small bowl.
  2. Whisk the sauce. Whisk until the ingredients are well combined.
  3. Serve. Spoon approximately ½ teaspoon of sauce over each freshly shucked oyster. Serve immediately.

Notes

  • Reduced-sodium soy sauce is a good option because raw oysters are naturally briny.
  • Do not add extra salt.
  • Use certified gluten-free tamari instead of soy sauce if necessary.
  • Whisk the sauce again immediately before serving because the ingredients will naturally separate.
  • Double the ingredients to prepare enough sauce for approximately 12 oysters.
  • Store covered in the refrigerator for up to 24 hours.