Butter Gravy sauce used to top Egg Foo Yung and Pan Fried Hamburger Patties.
Melt Butter in med sized sauce pot.
In a different pot prepare soup as directed except use 1 can less water. Boil reduce to simmer for 5 mins. Carefully drain liquid from soup into melted butter pot discarding veg/solid contents.
Add garlic powder, and start with 1/2 each of sugar and soy sauce. Cook and taste and add additional sugar, soy sauce to adjust flavor until desired flavor is achieved.
Make cornstarch slurry and add to sauce until thickened.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 589 | ||
Calories from Fat: 12 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 169.2mg | 4 % | |
Total Carbohydrate 127.2g | 37 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 124.5g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 589
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