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I've got this recipe with a sauce that calls for 200ml white wine, 200ml chicken stock, simmer and reduce.
I've made it before, I wanted more sauce, but I'm not sure if it is the same to put in 400ml of each, or if it should be a different ratio. I can't go and buy more ingredients to remake the sauce if I fuck it up this time
What do you think?
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You can scale sauces and soups up linearly. Just use a larger pot.
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>>9201873
This. Just double (or whatever) the amounts of everything and make it the same way.
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>>9201906
Also don't forget it might take a bit longer to cook now, there's more mass to heat and more liquid to reduce off. Technique wise it's the exact same though, there's just more of it
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>>9203548
like what?
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