Can You Freeze Alfredo Sauce?

Q. I made some homemade Alfredo sauce for some fettuccine I was making, but overestimated just how much sauce I was going to need for the recipe. As a result, I now have enough extra sauce for a whole other package of pasta. I still have leftovers from the first batch, so I doubt I will be able to finish all the sauce before it starts to go bad. I would really like to store the sauce for later use, but I’m not sure if I can freeze it because of the cream in it. I’ve heard that dairy products don’t freeze well, and I don’t want to ruin my sauce. Can you freeze Alfredo sauce?

alfredo sauce

Alfredo Sauce

A. Sure you can, with a few precautions. While you can freeze dairy products successfully, they do have a tendency to separate while frozen. This is due to the high water and fat content in the products, which will separate and then take on a yellowish hue in the freezer. The good thing is that the fats can be reincorporated back into the sauce once they are thawed, and the yellow hue should disappear as well. Many people have successfully frozen Alfredo sauces in the past, and it’s a great way to save money and reduce waste.

Freezing Alfredo Sauce

To freeze Alfredo sauce, it’s recommended that you freeze it as soon as possible after it has been made, to preserve its freshness. The longer it sits in the fridge, the more it breaks down, so ideally any extra should be frozen the day it’s made, once it’s cool enough to handle. To freeze the extra sauce, place a freezer bag in a bowl. Fold the edges of the freezer bag over the rim of the bowl to hold it in place. This allows you to use both hands when pouring the sauce. Pour the Alfredo sauce into the freezer bag, and then unfold the edges of the bag from the bowl. Seal the bag, then label and date it. Use frozen Alfredo sauce within 3 months for best results.

How to Thaw Alfredo Sauce?

To use frozen Alfredo sauce, remove the sauce from the freezer and allow it to thaw for several hours or overnight in the refrigerator. You may notice that the sauce has separated upon thawing. Pour the sauce into a saucepan and give it a good stir using a whisk or a wooden spoon to reincorporate all the ingredients. If the sauce is too thin, add a bit of cornstarch dissolved in water to thicken it up. Warm the sauce and then use as usual.

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