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Can I freeze a cream sauce?

porkchop_z5b_MI

3 years ago

Roasting a lot of red peppers as the last of the harvest comes in. Thinking of using some of them in a roasted red pepper sauce and freezing for future use. Is this possible or do cream sauces get funky once thawed? It's basically the peppers, garlic, chicken broth, and whipping cream.

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Comments (5)

plllog
3 years ago
Fats freeze well. The water in the broth will want to migrate and crystalize. If the peppers remain plump and ”fresh”, the water in them will do the same and make them mushy. If this is a smooth sauce, and it's frozen with minimal air, it could freeze very well, at least for a few weeks. If it breaks with thawing, the blender (or a really strong whisk arm) should put it back together. Some sauces freeze surprisingly well. Some freeze surprisingly poorly. Try it! Do a test run on whatever you have left over.
porkchop_z5b_MI thanked plllog
chloebud
3 years ago
^Agree with plllog…should be fine. Another thing that works for me is keeping the heat low when reheating.
porkchop_z5b_MI thanked chloebud
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colleenoz
3 years ago
Or you could freeze it without the cream, and then add that when you reheat it.
porkchop_z5b_MI thanked colleenoz
porkchop_z5b_MI
Original Author
3 years ago
Thanks, I think will I try it!
sleevendog (5a NY 6aNYC NL CA)
3 years ago
If i have a 1/4 pint of a similar sauce leftover from a meal, i do not hesitate to freezer for another meal. If i'm prepping garden harvest for the freezer i leave out any dairy so i have options later. I have a dozen+ sauces and soups for the Fall/Winter and like to make and some have small or more dairy that i add before serving. Stired in off the heat or blendered for a bisque.

It is easier to reheat a sauce without the dairy. No need to watch it like a hawk. I have a small dairy drawer in my freezer. Cheeses, parm rinds, yogurt, butter, cream cheese, heavy cream, ricotta, sour cream, etc.

Like mentioned, re-heating a sauce with dairy it needs to be tended carefully to not hit above a boil. Without dairy it can be left alone a bit.

Roasted peppers, garlic, tomatoes, stocks...flat packed separately can become many dishes.

I'm making a roasted corn/veg/tomato chowder this week. Easy with so many choices.

If you have a favorite recipe, make it to the point before adding dairy. Then freeze. Add your dairy fresh, or freeze 1/4 pints of dairy to add, once thawed, as the recipe states...usually at the end of cooking off the heat.

I've been roasting for weeks now when i have time. Usually when the oven is on for something else---sharing the heat.

We have a few favorites like Leek, veg, garlic, potato soup. Veg/tomato soup. A few pasta dishes. I just roast, then pulse in my food processor a bit chunky that also give me options to later puree, or leave a bit chunky for a salsa...adding something fresh like lime, cilantro, red onion, etc.
porkchop_z5b_MI thanked sleevendog (5a NY 6aNYC NL CA)

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