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Question about freezing sauces


Kim Shook
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In another thread I mentioned that I am going to attempt the Keller skirt steak from the Bouchon book. It involves (operative word - involved :laugh: ) making a veal stock and a red wine jus. The veal stock is veal bones, a calf's foot, tomato paste, carrots, leeks, onions, garlic, herbs and tomatoes. The wine jus is wine, onions, carrots, leeks, shallots, mushrooms, herbs, garlic and some of the veal stock. Can I freeze either one of these finished sauces. It would make my life so much easier if I could. If not, how much in advance could I make and then refrigerate? Thank you!

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In another thread I mentioned that I am going to attempt the Keller skirt steak from the Bouchon book.  It involves (operative word - involved  :laugh: ) making a veal stock and a red wine jus.  The veal stock is veal bones, a calf's foot, tomato paste, carrots, leeks, onions, garlic, herbs and tomatoes.  The wine jus is wine, onions, carrots, leeks, shallots, mushrooms, herbs, garlic and some of the veal stock.  Can I freeze either one of these finished sauces.  It would make my life so much easier if I could.  If not, how much in advance could I make and then refrigerate?  Thank you!

both sauces freeze just fine. i keep pint upon pint of veal stock and essences in my freezer for use. Can you imagine making all that everyday?!?!

I find though that it freezes better without the tomato paste involved. Tomato in stock i believe is a throwback to old sauce techniques... could be wrong though...

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Feezing is fine as long as you freeze properly.

Use Airtight containers.

Tomato presents no problem.

Bring the sauce back to a boil for 45 seconds and swirl the pot around.

You would whisk gently too.

UP to One month :

Simply freeze in airtight tupperware.

Up to 3 months:

You can pop out the frozen blocks from above after they are solid and cryovac them almost indefinitely without discernible quality loss. (Stock only not sauce).

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Reduced wine and stock freeze wonderfully. I freeze everything in baggies. They're permeable as heck, but I don't keep stuff frozen for that long. If I do run into stock that's been frozen for a while/burned, I'll wash off the outer 1/8" with warm water. I lose a little this way, but what's leftover is flawless.

Edited by scott123 (log)
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Thank you all so much!  Now, if only my butcher comes through with a calf's foot and skirt steak, I am in business!

The reason the recipe calls for a calves foot and skirt steak is because classically stock should be 2/3 bone and 1/3 meat... if i were you i would forgo it and just use veal breast instead. relatively inexpensive cut nobody uses and makes an awesome stock...

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