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Freezing Bechamel Sauce

 
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TunicaBaby



Joined: 08 Apr 2006
Posts: 2
Location: Charlotte, NC
PostPosted: Sun Apr 09, 2006 3:42 pm    Post subject: Freezing Bechamel Sauce Reply with quote
Any suggestions for changes I can make to Bechamel sauces that will help to prevent them from breaking down (getting watery) in the freezer. I freeze a lot of my meals to be used later in the month, and have found that those with a Bechamel-type sauce (casseroles in particular) tend to get watery. Can the flour be substituted with cornstarch for a more stable sauce without wrecking the consistency/flavor? I have noticed that when cheese is mixed in the consistency holds up to freezing better, but still not perfect.

Thanks for the science!!
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