Cantonese Brown Sauce

photo by Chicagoland Chef du Jour


- 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
- Combine the ingredients, adding the cornstarch last.
- Bring to a boil, stirring.
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Reviews
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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
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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.
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Tweaks
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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 lots freshly ground black pepper then follow with the cornstarch. Yum, yum.
RECIPE SUBMITTED BY
Bev I Am
United States
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