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Restaurant-Style Egg Foo Young Sauce/Gravy

After plenty of experimenting with Oyster Sauce and Soy Sauce, I’ve finally nailed the perfect Egg Foo Young sauce and gravy recipe, and trust me, it's absolutely incredible! The combination of savory flavors in the sauce creates the ultimate balance, enhancing the tender omelette and veggies in a way that will have your taste buds begging for more. I can hardly wait to taste that amazing sauce again—it’s the kind of rich, flavorful gravy that really makes the dish stand out. Even if you're not usually a fan of Egg Foo Young, you’ll be pleasantly surprised by how perfectly the sauce and gravy pair with the fluffy, slightly sticky Sushi Rice. The richness of the gravy blends so well with the flavors, making this dish feel like a cozy, comforting meal that’s both satisfying and exciting. Whether you’re enjoying it as a quick lunch or a delicious dinner, this Egg Foo Young with sauce and gravy is a game-changer.
Give it a try- you won’t regret it!

Vegetable Egg Foo young

Ingredients

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2 TBS Oyster Sauce
2 TBS Soy Sauce

2 TBS Corn Starch
1 Cups Chicken Broth/bone broth

1 Cup Water

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If you're a die hard fan of Egg Foo Young like I am, you've got to check out our Egg Foo Young Sauce. It's a game-changer, especially when you pair it with our special Egg Foo Young recipe. Trust me, the flavors just click, and it takes the dish to a whole new level. Give it a shot – your taste buds will thank you!

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Chinese Recipes

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How To Make Oriental Egg foo young sauce (Gravy)

Instructions:

  • In a small saucepan, combine the Oyster Sauce and Soy Sauce.

  • Sprinkle the Corn Starch over the sauce mixture and whisk vigorously to dissolve the Corn Starch completely, making sure there are no lumps.

  • Gradually add the water and chicken broth (or bone broth) to the saucepan, stirring continuously to ensure the ingredients are well combined.

  • Place the saucepan on your stovetop over medium heat.

  • As the mixture heats up, it will start to simmer and then come to a gentle boil. Once it begins boiling, reduce the heat slightly to maintain a steady simmer.

  • Continue stirring the sauce as it simmers. The sauce will gradually thicken. This process usually takes about 3-5 minutes.

  • Keep stirring until the sauce reaches your desired thickness. If it becomes too thick, you can adjust the consistency by adding a little more water or broth.

  • Once you've achieved the desired thickness, remove the saucepan from the heat.

  • Allow the sauce to cool for a few minutes before using it as a flavorful and versatile addition to your favorite Chinese dishes.

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Tips To Make Chinese Egg foo young sauce (Gravy)

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Balancing Flavors:

  • Pay attention to the balance of flavors. The combination of soy sauce, oyster sauce, sugar, and sesame oil should create a well-rounded and savory taste.

Consistency:

  • Achieving the right consistency is crucial. The sauce should be thick enough to coat the back of a spoon but not too thick. Adjust the amount of cornstarch to get the desired thickness.

Sesame Oil Enhancement:

  • The addition of sesame oil adds a distinct and aromatic flavor to the sauce. Use a high-quality sesame oil for the best results, and add it at the end to preserve its flavor.

White Pepper:

  • If you like a bit of heat, consider adding a dash of white pepper. It can enhance the overall flavor profile of the sauce.

Taste Testing:

  • Taste the sauce as you go and make adjustments according to your preferences. You might want to add a bit more soy sauce for saltiness or a touch more sugar for sweetness.

Compatibility:

  • Consider the other components of your Egg Foo Young dish. The sauce should complement the flavors of the egg patties and any accompanying vegetables or proteins.

Double the Recipe:

  • If you're making a large batch of Egg Foo Young, you can easily double the sauce recipe. It's always better to have a bit extra for dipping or drizzling.

Make Ahead:

  • You can prepare the sauce ahead of time and store it in the refrigerator. Just reheat it gently before serving.

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Make-Ahead Egg Foo Young Sauce: Freeze Now, Thicken Later!

Prepare the Sauce Without Cornstarch:

  • Follow the recipe for Egg Foo Young Sauce, excluding the cornstarch.

  • Mix together the other ingredients (broth, soy sauce, oyster sauce, sugar, and sesame oil) and bring the sauce to the desired flavor.

Cool the Sauce:

  • Allow the sauce to cool completely before transferring it to a freezer-safe container. Make sure the container is airtight to prevent freezer burn.

Freeze the Sauce:

  • Label the container with the date and contents for reference.

  • Place the container in the freezer. The sauce can be frozen for up to 3 months.

Thaw in the Refrigerator:

  • When you're ready to use the sauce, transfer it from the freezer to the refrigerator and let it thaw overnight.

Reheat on the Stovetop:

  • Once thawed, heat the sauce on the stovetop over medium heat. Bring it to a gentle simmer.

Add Cornstarch Slurry:

  • In a separate bowl, mix cornstarch with a small amount of cold water to create a slurry.

  • Slowly whisk the cornstarch slurry into the reheated sauce while stirring continuously.

Adjust Consistency:

  • Continue to simmer and stir until the sauce reaches the desired thickness. Adjust the consistency by adding more cornstarch slurry if needed.

Serve:

  • Once the sauce is thickened to your liking, it's ready to be served with your Egg Foo Young or other dishes.

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