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storing sauce

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ok so I want to make an Indian sauce called Makhani but it is a time intensive sauce and I want to be able to make a big batch and store most of it. any suggestions for how to store it? the 3 main ingredients are tomatoes, butter, and cream. thanks in advance!

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  1. You cant really hold sauces with butter and cream for extended periods of time sadly.

    3 Replies
    1. re: twyst

      Unless you portion them out and freeze them . . .

      1. re: Chowbird

        "Unless you portion them out and freeze them . . ."

        I've tried a few different ways, but have always found a significant decrease in quality when freezing emulsified sauces. You can freeze the base to the sauce without adding the butter or cream, but once you add those ingredients it becomes unfreezable.

        1. re: twyst

          "You can freeze the base to the sauce without adding the butter or cream, but once you add those ingredients it becomes unfreezable."
          _________
          That would be my recommendation though. Cook the sauce without butter and cream. Freeze unused portions. To use, warm up sauce, add cream, turn off heat, add butter, stir vigorously. Can't really think of any butter and cream sauces where this wouldn't work.

          If sauce is already made, blending in a little xanthan gum (a very small amount) and then freezing is the best option that I can think of offhand to stand a chance at preserving the texture. If the sauce is supposed to be chunky, you can blend the xanthan gum with just a little bit of the sauce and then mix that portion back into the rest.

          Of course, I should note that I'm not familiar with the OP's specific sauce, and I know that some Indian sauces use butter in such a way that it is not fully emulsified in the sauce, which might make storing it a little easier.

    2. This website http://www.ecurry.com/blog/condiments... says it is fine to freeze.