Cantonese Brown Sauce

Submitted by Bev I Am

"This recipe was originally posted by a former Zaar member."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 3/4 cup

ingredients

• 3⁄4 cup meat drippings (beef bouillon cubes can be used) or 3/4 cup beef broth (beef bouillon cubes can be used)
• 4 teaspoons oyster sauce
• 1 teaspoon dark soy sauce
• 1⁄2 teaspoon sugar
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons cold water

directions

1. Combine the ingredients, adding the cornstarch last.
2. Bring to a boil, stirring.

Reviews

[Chicagoland Chef du Jour]

Perfect with recipe#133513. My family love it! Thanks!

 

[PalatablePastime]

It comes as a bit of an embarrassment that this recipe was posted by the first owner of the recipe in response to a recipe request I made in 2002. Shamefully, I had forgotten about it. It came to light again just this week while making Potscrubber's Ramen Noodle Egg Foo Yung. I finally made the sauce recipe to accompany Potsie's recipe, as he suggested. For the bottom line, the sauce was good, but a tad salty for me, so I would cut back a little on the oyster sauce by about a teaspoon if I made this again. Thanks for posting. ~Sue

 

[xtine]

I made this to go with Pot Scrubber's Ramen Noodle Egg Foo Young and it was great! I added 1/4 teaspoon of dried ginger to spice it up a bit. Easy to make and delicious.

 

[Jewelies]

I've just made this up ready to have on some egg foo yung for lunch. Really nice sauce. Instead of cooking on the stove top I cooked in the microwave in my pyrex jug. Thanks for posting.

 

[buffaloroom]

Great sauce. My take on it is to dismiss the oyster sauce. I use 3/4 cup water, add 1 or 2 tsp. Better Than Bouillon Beef Flavor. Add a small splash of fish sauce, a small splash of vinegar, a couple small pinches sugar, 1 or 2 chopped Thai chilies and lotsa freshly ground black pepper then follow with the cornstarch. Yum, yum.