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I know that there are probably as many versions of this sauce as there are "Chinese" restaurants in the US -- Everything from something resembling roast beef gravy to a sticky, thick, blood-red sauce that is pretty much "BBQ sauce" as Chinese-food dives interpret it.
My brother and I have been wondering about a specific type. We're trying to find a recipe for a thick, "brown gravy" type (several places in New Orleans serve this style), likely roux-based, but with a lighter flavor, possibly including peanut. A smooth sauce, with no veggies or other detritus mucking up the works. Invariably served with chicken.
Does anyone know of recipes to try, especially if you have one that you make yourself?
pic from a place that carries it below
My brother and I have been wondering about a specific type. We're trying to find a recipe for a thick, "brown gravy" type (several places in New Orleans serve this style), likely roux-based, but with a lighter flavor, possibly including peanut. A smooth sauce, with no veggies or other detritus mucking up the works. Invariably served with chicken.
Does anyone know of recipes to try, especially if you have one that you make yourself?
pic from a place that carries it below
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