Serious Eats: Talk
Freezing Bechamel Sauce?
I recently made a bechamel-cheese sauce (mainly due to having a rather large amount of both milk and several different cheeses that needed to be used), but am now left with more sauce than I can possibly consume on my own. I would like to freeze some of it, but am unsure as to how the consistency will be once it's thawed. Any ideas on whether or not this is a good idea?