Can you freeze Alfredo sauce? Alfredo sauce is a popular pasta sauce made with cream and Mozzarella cheese. Because it’s high in dairy fat, this sauce has a short shelf life. Of course, you can always freeze Alfredo sauce if you made more than what you need.
Freezing any type of cream-based sauce is tricky because of the tendency to separate while stored. Alfredo sauce, in particular, has a high water and fat content so once it is frozen and thawed, it can take on a yellowish hue and the ingredients will split. But there is a way to maintain its original texture and color after freezing and that’s what we’ll teach you today.
Freezing Alfredo sauce is not just a great way to save money, it will also reduce your household waste. When kept in the freezer, Alfredo sauce will stay fresh for up to 3 months. You can consume the sauce beyond that timeframe but there could be changes in the taste and texture if you keep the sauce too long.
How to Freeze Alfredo Sauce?
The best way to freeze Alfredo sauce is immediately as soon as the sauce has been cooked. You want to keep the sauce as fresh as possible so it’ll taste great even after it’s thawed. Also, freezing it immediately after the sauce cools down minimizes the chances of splitting.
To freeze Alfredo sauce, get several freezer-safe plastic bags. Place the re-sealable bag in a bowl by folding the edges of the bag over the rim of the bowl. Pour enough of the sauce to fill the bag but leave at least an inch of space to allow the sauce to expand during freezing. Seal the bag and get a marker. Label the bag with the name and freezing date.
We recommend packing the sauce in individual servings so you’ll only take what you need once you’re ready to defrost.
The same approach works for freezing white sauce and nacho cheese sauce.
How to Defrost Frozen Alfredo Sauce?
The best way to defrost frozen Alfredo sauce is to leave the container in the fridge to thaw overnight. Once the sauce has been defrosted completely, it’s likely to separate. To merge the ingredients together after thawing, get a whisk or a wooden spoon and give the sauce a good mix.
If the sauce has become thinner after thawing, there’s a way to fix that. Dilute about half a teaspoon of cornstarch in a small amount of water and pour the solution into the sauce. Then, simmer the thawed Alfredo sauce in a saucepan until it thickens.
Pasta dishes are surprisingly easy to make as long as you have delicious sauces in stock. Now that you know how to freeze and defrost Alfredo sauce properly, you can store a large batch of sauce and keep in the freezer for later use.