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Restaurant-Style Egg Foo Young Sauce/Gravy

After lots of experimenting with Oyster Sauce and Soy Sauce, I've nailed this recipe, and trust me, it's incredible! I can hardly wait to taste that amazing sauce again. Even if you're not a big fan of Egg Foo Young, you'll be pleasantly surprised by how well it pairs with Sushi Rice. Give it a try!

Egg Foo Yung Gravy


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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!

Chinese Recipes

How To Make Oriental Egg foo young sauce (Gravy)


  • 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)

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.


  • 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.


  • 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.


  • 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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