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 |
 | mayonnaise |
 | vegetable purée |
 | vinaigrette made with fresh ingredients (like herbs) |
 | crème anglaise |
 | fruit coulis |
1Â 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 |
marinara |
 | pesto |
 | vegetable purée |
 | caramel sauce |
 | chocolate sauce |
 | fruit coulis |
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