Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons all-purpose flour
- 3 cloves garlic minced
- 2 teaspoons onion minced
- 2 3/4 cups low-sodium chicken broth
- 1 1/2 tablespoons oyster sauce
- 1 1/4 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- White pepper to taste
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour to create a roux. Cook for about 1 minute, or until it starts to bubble.
- Add the garlic and onion to the roux, and continue to cook for another minute, or until the roux is fragrant and golden.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Stir in the oyster sauce, soy sauce, sesame oil, and a pinch of white pepper. Bring the mixture to a simmer.
- Mix cornstarch with water to form a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly.
- Continue to cook until the gravy thickens enough to coat the back of a spoon, about 3 to 5 minutes. Taste and adjust the white pepper if needed.
