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
Reconstitute as required, and add some "personality ".
http://www.recipelink.com/cookbooks/2000/0767902793_1.html