A few weeks back I made my blue cheese and cognac sauce, then made it again when India visited. Result? Loads left over. So into the freezer it went.
I freeze sauce in extra-large ice cube trays, pop the cubes out and bag them up, labelled. (The bags are reusable. I wash them and peg them out on the washing line to dry.) Now I can grab a portion whenever I want one.
When you let a frozen creamy sauce down, there’s a chance it might split. Don’t panic. Drop in a little piece of ice and stir, and that’ll bring it back together. So many top tips in one!