Cantonese Brown Sauce

From: Susie D

On Aug 10, 2008

We enjoyed this sauce a lot. I was making Ramen Noodle Egg Foo Yung and on the chef's recommendation made this sauce to go with it. I will be using the sauce often for other things too. I used homemade beef stock and didn't have a problem with saltiness. Thanks for sharing the recipe!

From: Princess Tomato

On May 9, 2008

I really enjoyed this sauce, but I thought it needed a little more spice in it. I think next time, I'm going to add some garlic and red pepper - make it a bit spicier. This was great with #133513. It wasn't terribly salty, though, as I used the lower sodium soy sauce instead. I typically do because I don't like a lot of salt. Anyway, thanks for posting this recipe! I know I can use this is a great base for lots of stuff!

From: Sue L

On May 1, 2008

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

From: ~Paula~

On May 2, 2004

Awesome! I made this sauce with Lorac's Egg Foo Yung and it was fantastic! Just the right blend of flavors. Thanks Mean Chef!