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Freezing: Sauces, stocks and accompaniments

 

Some sauces and all stocks freeze very well, allowing you to rustle up gorgeous pasta dishes in minutes, once they've defrosted. And, as all top chefs will tell you, it's well worth having a stash of home-made stock in your freezer to enliven soups or to

A Confit of Cranberries for serving with Game or Duck
Prepare and cook the confit. Leave to cool, then freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen. An ice cube tray could be used instead if the sauce is to be used in individual portions. Leave the sauce to defrost in the fridge overnight and serve at room temperature.

All-in-one White Sauce
Freeze the prepared sauce in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly before serving. 

Almost Mayonnaise
Not suitable for freezing. 

American Blue-cheese Dressing
Not suitable for freezing.

American Turkey Stuffing
Cool the stuffing mixture completely and then pack in a polythene freezer bag or rigid container. Seal well and freeze for up to 3 months. Defrost in the fridge overnight and then use as stated in the recipe. 

Any Kind of Cheese Sauce
Freeze the prepared sauce in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly before serving. 

Avocado Salsa
Not suitable for freezing.

Brandy Butter
Complete the recipe. Pack into a rigid freezerproof container and freeze for up to 3 months. Defrost overnight in the fridge.

Brown Beef Stock
Prepare as per the recipe, strain and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Chilled Rum Sabayon
Not suitable for freezing.

Christmas Rum Sauce
Not suitable for freezing. 

Classic Fresh Tomato Sauce
Make the sauce to the serving stage, but do not stir in the raw tomatoes and second batch of basil. Cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. Stir in the chopped raw tomatoes and remaining torn basil. Serve with freshly cooked pasta and Parmesan. 

Classic White Béchamel Sauce
Cool the prepared sauce at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly before serving. 

Compote of Glazed Shallots
Cool the prepared shallots at room temperature. Freeze in a plastic container with tight-fitting lid. Freeze for up to 3 months. Defrost in the fridge overnight. Gently reheat before serving. 

Cucumber Raita
Not suitable for freezing. 

Cucumber with Soured Cream and Dill
Not suitable for freezing. 

Cumberland Rum Butter
Complete the recipe, then place the butter in a container and cover with clingfilm. Freeze for up to 3 months. Leave to defrost in the fridge overnight and serve chilled. 

Cumberland Sauce
Prepare and cook the sauce then leave to cool. Freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen, for up to 3 months. Leave to defrost in the fridge overnight and serve at room temperature. 

Eighteenth-century Chestnut Stuffing
Make the stuffing, transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight before using. 

English Parsley Sauce
Not suitable for freezing.

Fatless White Sauce
Not suitable for freezing. 

Foaming Hollandaise
Complete the recipe and leave to cool at room temperature. Freeze in a plastic container with enough headspace for the hollandaise to be stirred during reheating. Freeze for up to 2 months. To defrost put the container of frozen sauce into a bowl half-filled with boiling water from the kettle. Stir occasionally for 30 minutes or until defrosted.

Four Star Slaw
Not suitable for freezing. 

Fresh Coriander Chutney
Not suitable for freezing. 

Goose (Pheasant or Duck) Giblet Stock
Prepare as per the recipe and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed. 

Ham Bone Stock
Prepare as per the recipe, strain and allow to cool completely at room temperature. Pour into rigid containers, leaving a 2cm (¾ inch) headspace to allow for expansion, and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed. 

Herb Butter
Place the foil-covered portion in a freezer bag. Seal, label and freeze for up to 1 month. Use individual portions straight from the freezer.

Hollandaise Sauce
Complete the recipe and leave to cool at room temperature. Freeze in a plastic container with enough headspace for the hollandaise to be stirred during reheating. Freeze for up to 2 months. To defrost put the container of frozen sauce into a bowl half-filled with boiling water from the kettle. Stir occasionally for 30 minutes or until defrosted.

Home-made Mayonnaise
Not suitable for freezing. 

Home-made Pesto Sauce
Freeze in a rigid container or individual ice cube trays, then transfer to a polythene bag for up to 1 month. Defrost at room temperature for 2-3 hours before using, or use straight from frozen. 

Hot Punch Sauce
For best results, do not freeze. 

Italian Green Sauce (Salsa Verde)
For best results, do not freeze. 

Mexican Guacamole
Freeze in a rigid plastic container, then defrost at room temperature.

Mexican Tomato Salsa
Not suitable for freezing. 

Quick Vegetable Stock
Freeze in a rigid container with a tight-fitting lid, allowing headspace for expansion. Defrost or heat gently before using. 

Spring Sauce for Lamb
Not suitable for freezing. 

Tapenade of Sun-dried Tomatoes, Olives and Basil
Not suitable for freezing.

Thai Red Curry Paste
Freeze either in 2 tbsp amounts or in ice cube trays. Use from frozen as required.

Toasted Sweetcorn Salsa
Not suitable for freezing.

Traditional Bread Sauce
Freeze the bread sauce in a container or polythene bag. Defrost overnight in the fridge before reheating. 

Traditional English Custard
Not suitable for freezing. 

Traditional Gravy
Freeze in a sealed container, leaving a small space for expansion. Defrost and reheat, or simply reheat from frozen. 

Turkey Giblet Stock
Freeze in a sealed container, leaving a small space for expansion. Defrost and reheat, or simply reheat from frozen. 

Vinaigrette Dressing
Not suitable for freezing. 

Yoghurt Seafood Sauce
Not suitable for freezing.

Yorkshire Pudding
Once cooled, freeze the Yorkshire puddings in a rigid plastic container. Defrost at room temperature

 

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