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    Freezing Alfrredo?

    Mon Mar 05, 2012 12:45 am
    Regular "Line Cook" Poster
    Does Alfredo sauce freeze/thaw/reheat well?

    I found a recipe that I'd like to try but I cook for myself. Something like this would be a lot of work for just one meal. I'd like to make a nice batch and freeze leftovers in individual portions.

    Mon Mar 05, 2012 1:02 am
    Regular "Line Cook" Poster
    After posting this, I remembered that I had a link which listed different foods and the effect on them of freezing.

    Most sauces will separate after being frozen. If mixed with other ingredients, freezing quality will increase. Sauces with cornstarch and cheese lose quality fastest. Leave some head space for expansion when freezing in plastic containers

    So now I've got a new plan of attack and I'd like some opinions.

    I'm thinking that if I cook/prepare all the ingredients EXCEPT the pasta and alfredo, I'll be able to freeze that meat mixture and then pull a little out, mix that with some alfredo when I'm ready to fix this for a meal. I think I should be able make a small amount of alfredo sauce fairly simply. I'll just pour it over some fettuccini with some shredded mozz or maybe some provolone.
    Thu Apr 05, 2012 10:46 pm
    Semi-Experienced "Sous Chef" Poster
    I know this is a little late. I have frozen alfredo sauce. Let it thaw first. When reheating, use the stove not the microwave. It starts out looking grainy. Add a little milk at a time to smooth out the sauce.

    Edited to add that I use flour not corn starch when I make it.
    Fri Apr 06, 2012 5:44 am
    Forum Host
    My husband works at a shop where he frequently brings home various sauces, including alfredo, and we often have some in the freezer. That's exactly how we reheat it - on the stove, gently.

    I do find that it's not exactly the same as freshly-made, but . . . it's not bad. icon_wink.gif

    May I suggest, if you find yourself with plenty of frozen alfredo, using it as one of your "sauce" layers in lasagna? yummy.gif
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