Freezing Bechamel Sauce?
Is this a good idea?
I have some left over after making a chicken pot pie and don't want to throw away if I don't have to.
sbaker, I made a whole lot of four (six?) cheese sauce with cream and roux and then decided against the mac and cheese I had planned. I simply cooled it, poured it in an extra large ziploc bag, and froze it. It defrosted well, and made a delish mac and cheese just recently.
Similar to your idea, no?
My Mom freezes bechamel all the time - so go ahead and have some on hand to enjoy in a month or two.