Cooking for one individual who loves sauce on all fish and meat- how to make such a small amount for a serving of protein?
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I use a guide from Pam Anderson to make a quick pan sauce.
Pretty simple. You obviously cook well, if you're cooking for someone. Make your base sauce, whichever, and freeze it in ice cube trays. Reconstitute as required, and add some "personality ".
Thank you so much for the info and encouragement. I will try both asap. ~ Saumya
Let's settle this once and for all, shall we?
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