House Brown Sauce

also called brown sauce · brown gravy · egg foo young gravy · takeout brown sauce · 褐色醬汁

The table

2 cups(475 mL)chicken stockwhisk cold, in a saucepansimmer 10 min, lift the aromatics outthicken 1 min, to coat a spoonfinish off the heat
2 Tbslight soy sauce
2 Tbsoyster sauce
1 tspdark soy sauce
1 tspsugar
1/4 tspwhite pepper
2 slices(coin-sized)fresh ginger
2 cloves(smashed)garlic
2 Tbs(slaked in 3 Tbs cold water)cornstarch
1/2 tsptoasted sesame oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1whisk cold, in a saucepan

2simmer 10 min, lift the aromatics out

goes in with what step 1 made

3thicken 1 min, to coat a spoon

goes in with what step 2 made

4finish off the heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 20 min.

  1. whisk cold, in a saucepan

    not timedfrom the start

  2. simmer 10 min, lift the aromatics out

    10 minwalk awayfrom the start

  3. thicken 1 min, to coat a spoon

    1 minwalk away10 min in

  4. finish off the heat

    not timed11 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need small saucepan

Goes with

See how it is written
>> title: House Brown Sauce
>> category: Sauces & Gravies
>> tags: soy, oyster sauce, chinese, stir-fry, stovetop
>> counters: Takeout Counter
>> aka: brown sauce, brown gravy, egg foo young gravy, takeout brown sauce, 褐色醬汁
>> servings: 6
>> time: 20 min
>> step.1: whisk cold, in a saucepan
>> step.2: simmer 10 min, lift the aromatics out
>> step.3: thicken 1 min, to coat a spoon
>> step.4: finish off the heat

Whisk @chicken stock{2%cups}(475 mL), @light soy sauce{2%Tbs}, @oyster sauce{2%Tbs}, @dark soy sauce{1%tsp}, @sugar{1%tsp}, and @white pepper{1/4%tsp} together cold in a #small saucepan{}.

Simmer @&(~1)sauce base{} with @fresh ginger{2%slices}(coin-sized) and @garlic{2%cloves}(smashed) for ~simmer{10%min}, then lift both out and discard them.

Thicken @&(~1)sauce{} with @cornstarch{2%Tbs}(slaked in 3 Tbs cold water), stirring, for ~simmer{1%min}, until it coats the back of a spoon.

Stir @toasted sesame oil{1/2%tsp} into @&(~1)brown sauce{} off the heat.