Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
Sweet and savoury sauces can be frozen successfully. They can be in the form of complete sauces such as a meat sauce to use with spaghetti or rice, or you can freeze a basic white or brown sauce to be used with other ingredients when reheated. Sauces for freezing are best thickened by reduction or with cornflour. Mayonnaise and custard sauces cannot be frozen, since the ingredients freeze at different temperatures and give unsatisfactory results.
Sauces can be stored in large quantities in cartons, or in ‘brick’ form using loaf tins. Small quantities can be frozen in ice-cube trays, then wrapped individually in foil and packed in quantities in bags for easy storage.