Freezer Sauces
I've just made some marinara and pesto and tossed them in the freezer to have on hand for quick-night meals, and I'm looking for tips for other freezable sauces. Any ideas?
I've ruled out Carbonara, but if you have experience with it working, let me know!
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2 Comments:
I've had good luck with gravy. I also keep herbed butters wrapped in wax paper formed into cylinders. I just slice off what I need--great over pasta, or chicken, or fish.
dhorst at 6:33PM on 11/26/08
Herb butters is an excellent suggestion. And you can also freeze the components of sauces, stocks, sauce bases etc and finish your sauces to order. Reduced and seasoned red wine will keep for a long time in the fridge and can be used to fortify a sauce. Or you could freeze it in cubes and just throw a cube into the pan. Beurre manié (equal parts butter and flour) freezes well. Slice off pieces to thicken sauces.
And take a walk through the frozen food section of your favorite grocery store and see what kinds of items are there ... those will be the kinds of things that freeze well. Or, at least better than most.
kjgibson at 3:42PM on 11/27/08