11 Reviews of Cantonese Brown Sauce

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: Jewelies

On Feb 7, 2007

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.

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!

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: Pot Scrubber

On Dec 11, 2006

This is the best egg foo yung sauce I have ever had. Perfect just as is and not too overly seasoned or salty.

From: Grease

On Apr 15, 2005

Thanks Mean and thanks to Paula in WI for the link to your recipe. I have tried a number of recipes that would have benefitted from the flavorful finish that your brown sauce provides!

From: Maggie in Florida

On Feb 1, 2008

I am sorry to give this a lower rating than others have, but I just made it exactly as directed, and I was disappointed with its overall bland flavor. I ended up adding some dark sesame oil to perk it up a bit, but it still wasn't what I had expected, tho it did improve it just a tad. I did not use it for egg foo yung, but rather with stir fried veggies, and maybe that was where my problem was. It wasn't bad, it just didn't do much for the veggies, and I really wanted it to work. Neither my DH nor I think we want to use it again, at least not for veggies. For those who want to try it, I have to say that it is a very easy recipe to follow, and it took less than 10 minutes from start to finish.

From: mommyoffour

On Feb 20, 2008

I made this to go with egg foo yung. It was a good sauce, that you can use for many different dishes....thanks for posting. Stephanie

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: xtine

On Feb 6, 2008

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.