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Freezing cream based sauces

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As per my bragging post regarding my steak in peppercorn sauce tea, when the sauce was defrosted, it looked like cottage cheese.  Any idea how to get it not to do that?  

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Cream-based sauces usually “split” when frozen then thawed, giving that cottage cheese appearance and a change in flavour.

One option is to freeze the basic sauce without cream then add this after defrosting but that’s obviously impossible if you just want to freeze some leftovers.

Another approach is to use a flour and butter roux to emulsify the cream sauce as you make it. This will then freeze, thaw and reheat without the change in texture or flavour.

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