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post #1 of 4
Thread Starter 
is there any untold secret to doubling or trippling your sause? or is it self explanintary? im just wondering cause i have a pretty good bit of lemon juice in it, thanks to all.. happy fourthPDT_Armataz_01_39.gif
post #2 of 4
No secret, just double/trible as needed, i have done this many times.
Or just make 2-3 batches seprate and mix it all together.
post #3 of 4
post #4 of 4
Thread Starter 
thanks guys i thought that'll be ok to do .thanks for the web site it worked out the same.
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