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Storing sauces

Fine Cooking Issue 38

Many sauces can be made ahead and refrigerated or frozen, which make them ideal as last-minute additions. Store in a small jar or bowl covered with plastic in the refrigerator or even in a heavy-gauge zip-top bag. A smaller container means less exposure to air and less spoilage. Gently reheat sauces to be served warm over low heat. Caramel and chocolate sauce are best heated in a double boiler over simmering water.

Approximate storage times of various sauces

Serve immediately beurre blanc
  pan sauce
24 hours salsa
1 or 2 days marinara
  vegetable purée
  vinaigrette made with fresh ingredients (like herbs)
  crème anglaise
  fruit coulis
1 week basic vinaigrette (without fresh ingredients such as herbs or shallots)
2 weeks ginger-soy dipping sauce
  pesto and tapenade
  caramel sauce
  chocolate sauce
freeze up to
2 months
  vegetable purée
  caramel sauce
  chocolate sauce
  fruit coulis
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