Prep 10 mins
Cook 10 mins
This recipe was originally posted by a former Zaar member.
Make and share this Cantonese Brown Sauce recipe from Food.com.
- 177.44 ml meat drippings (beef bouillon cubes can be used) or 177.44 ml beef broth (beef bouillon cubes can be used)
- 19.71 ml oyster sauce
- 4.92 ml dark soy sauce
- 2.46 ml sugar
- 14.79 ml cornstarch, dissolved in
- 29.58 ml cold water
- Combine the ingredients, adding the cornstarch last.
- Bring to a boil, stirring.
Perfect with Ramen Noodle Egg Foo Yung. My family love it! Thanks!
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
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.