Gravy for Egg Omelettes
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
stock
meat |
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
cornstarch
dissolved in 1/4 c water |
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
monosodium glutamate
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
stock
meat |
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
cornstarch
dissolved in 1/4 c water |
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
monosodium glutamate
optional |
*
|
Directions
Heat meat stock in a small pot.
Add salt, soya sauce until desired flavor and color is achieved.
(Usually medium brown color is favored).
Mix up the corn starch thoroughly in ¼ cup water, add to the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.
