I often have to make a small amount (1/2 cup) of sauce/ gravy for someone for beef fillet or lamb. How to do it?

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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3 Comments

Saumya B. August 12, 2013
Thank you so much for the info and encouragement. I will try both asap. ~ Saumya
 
Declan August 12, 2013
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 ".
 
Dona August 10, 2013
I use a guide from Pam Anderson to make a quick pan sauce.
http://www.recipelink.com/cookbooks/2000/0767902793_1.html
 
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