Now that we have gone over the different types of cheese and the basic rules of freezing them, it is time that we delve into the matter at hand and take a closer look at the different kinds of cheese sauce.
The physical characteristics of these cheeses will inevitably affect how the sauces will react to the freezing process. The good news is that these are generally hard cheeses, which tend to freeze well on their own. After all, this is a sign that you are a serious home chef in every sense of the word. With that, you may be asking yourself: is it safe to freeze my homemade cheese sauce? The answer to that is a definite yes. In reality, this is a practical solution that you may have to add to your cheese sauce routine anyway.
This is because, unlike store-bought cheese sauce, the ones you made yourself probably do not contain any additional preservatives. So, the solution to this is sticking it in the freezer.
That said, make sure that you let the sauce completely cool first. Remember, sticking anything hot in the freezer is a recipe for disaster , as you may end up doing more harm than good. So, once the cheese sauce has cooled, you can then proceed to transfer it to an airtight container — preferably a sealable freezer-safe bag. Then, write down the storage date before putting it in the freezer.
This is primarily because of its roux and the decent amount of fat it contains. It is completely safe to freeze. The process of freezing is simple enough. Absolutely Lynette. I actually use spelt quite regularly to make this sauce. I do find that sometimes the spelt needs to be cooked out slightly longer than wheat flour, so just taste it before you use the sauce. If you can still taste the flour, cook it slightly longer. Hi Lily. I find one batch is enough to make a large lasagna.
Love the recipe and it looks quite thick. Love the nutmeg. Thanks Bob. And yes, technically you are right, it is a Mornay sauce. Oh my goodness, this sauce is amazing! I honestly had never even heard of this sauce before.
How did I not know about this incredible sauce?! I was fixing pre-made broccoli and cheddar shells and needed a sauce to cook them in. I wanted something creamy and cheesey and stumbled upon this absolute gem. I used regular sharp cheddar cheese and holy cow, is this sauce good!
Thank you so much for this! I love this sauce, it is so useful. If you only have a small amount, then freeze it in ice cube trays, which is the perfect amount for a creamy cheese on toast. I found you by searching to learn if bechamel sauce can be frozen. Your recipe is wonderful. The recipe is at the end of the post Wilma.
You can print it out by clicking the print button at either the top of the post or in the recipe card. Dice the avocado and place the cubes in a baking dish. Bake until golden and […]. Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. Bechamel also known as White Sauce is so simple to make, is incredibly versatile and it freezes brilliantly. Prep Time 5 minutes. Cook Time 10 minutes.
Total Time 15 minutes. Servings 2 cups. Calories kcal. Author Tania The Cook's Pyjamas. Instructions Melt the butter in a saucepan over a low heat. This will take about 6 minutes. Season with the salt and pepper to taste. Label and date and freeze for up to 3 months. It will take about 1 hour to reach temperature, depending on the volume. Otherwise, thaw first, then transfer to a saucepan and reheat on the stove over medium heat, stirring frequently, until it begins to gently simmer.
Before leaving the white sauce to cool in, say, a bowl, cover the bowl with cling wrap. This will prevent the sauce from forming a thick skin as it cools. Once the white sauce has cooled down, get several small resealable plastic bags or a rigid, freezer-safe container.
Pour the white sauce into the container or small bag, making sure to leave at least an inch of space for the sauce to expand as it freezes. Seal the bag or cover the container with an airtight lid then write the storage date with a marker.
Now, if you prefer flash freezing the white sauce first, prepare a bowl of ice water. Prepare the white sauce for freezing according to the instructions outlined above.
0コメント