Alfredo sauce with heavy cream and parmesan cheese is delicious. But what happens when there’s still a lot of sauce left after dinner?
Freezing leftover Alfredo sauce is a great alternative to throwing it out. You’ll save money and reduce household waste.
Let’s dive right in to see how to freeze it, defrost it, and most importantly, how to enjoy your homemade Alfredo sauce again.
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Can You Freeze Alfredo Sauce?
You can freeze Alfredo sauce, but you will need to reheat it carefully later.
The heavy cream and cheese give your sauce its rich taste and creamy texture. But they also have high fat and water contents. Freezing any dairy products may cause the fats to separate.
You’ll notice that your thawed sauce looks lumpy because of the freezing and separating process. Mixing it thoroughly during the reheating process will ensure the creaminess returns.
You can successfully use frozen and reheated Alfredo sauce in many dishes. So don’t be afraid to save your leftover sauce. You’ll be glad you did!
What’s the Best Way to Freeze Alfredo Sauce?
As with any food, freezing them shortly after preparing them gives you the best results.
Freeze your sauce as soon as it is cool enough to safely handle. Leaving it at room temperature for more than two hours can lead to spoilage.
So, if you’re sure you won’t eat more sauce within the next couple of days, then follow these simple steps.
- Label a plastic freezer bag, including the date.
- Place the bag into a large measuring cup, folding it over the cup’s edge.
- Now you can easily pour the sauce from the pan into the bag.
- Leave about an inch of room in the bag, since the sauce will expand as it freezes.
- Carefully lift and seal the bag, squeezing the air from it as you seal.
- Lay flat in your freezer until solid.
- Later, easily stand up the frozen sauce to create more freezer space.
Take my word for it, label your bag first! Otherwise, you’ll be trying to write on a wiggly surface. It’s not pretty!
I also like to freeze sauces and soups flat. You can lay multiple bags on a cookie sheet to place in the freezer. Later, remove the cookie sheet and store the bags upright in a container.
This technique not only saves freezer space but also makes finding what you’re looking for easier too. You won’t have to juggle a lot of containers since instead you simply “file” your frozen sauces.
How Do You Keep Alfredo Sauce Longer?
As a good rule of thumb, Alfredo sauce will last in your freezer for up to three months. But you can keep it longer if needed, by vacuum-sealing your freezer bag.
- First, freeze the sauce by standing the bag upright in your freezer. Otherwise, you’ll find that vacuum-sealing liquids can make a huge mess.
- Once it is frozen solid, you can seal the sauce just the same as dry food.
Vacuum-sealed food lasts in your refrigerator for up to two weeks. However, it stays good in your freezer for an average of 2-3 years. Now that’s a long time!
Another advantage of the vacuum process is that it immediately seals in all the great flavors of your Alfredo sauce. After reheating, your sauce will taste as fresh as if you just made it.
How to Defrost Frozen Alfredo Sauce
To defrost frozen Alfredo sauce, thaw it in your refrigerator overnight. Don’t worry if you see some separation or lumpiness as it thaws.
This is normal with dairy products. And whisking during the re-heating process will mix all the ingredients back together.
FAQs about Alfredo Sauce
How long does Alfredo sauce last in the refrigerator?
According to FoodSafety.gov, Alfredo sauce lasts between 3 – 4 days in your refrigerator.
I don’t know about you, but it won’t last four days in my fridge before someone eats it right up!
Is Alfredo sauce healthy?
Traditional Alfredo sauce made with butter, heavy cream, and parmesan cheese aren’t very healthy. It’s a calorie-dense dish without much nutritional value.
Making the dish with milk and reduced-fat cream cheese improves the health factor. But you might think it detracts from the taste.
Like most high-fat/high-carb foods, the devil is in the details.
If you eat pasta with Alfredo sauce once in a great while, in small amounts, it is a tasty treat. If you eat three large bowls of pasta and Alfredo sauce, then, of course, it’s not healthy.
How do you reheat Alfredo sauce without separation?
You can reheat Alfredo sauce without separation by following these easy steps.
- Reheat Alfredo sauce over low heat.
- Whisk to incorporate the ingredients back to a creamy consistency.
- If the sauce is thin, whisk in a small amount of cornstarch that you’ve mixed with water.
- Optional, but delicious: add in more cheese.
- Simmer the sauce until it thickens.
- Serve as usual.
Reheating your Alfredo sauce slowly over low heat allows you plenty of time to whisk the sauce without it burning. You’ll appreciate the sauce’s creamy texture as the fats and water mix back together.
It’s normal for the sauce to be a little thin due to the ice crystals formed during the freezing process.
Start with a half teaspoon of cornstarch, mixed with about a tablespoon of water to thicken it back up. Add more cornstarch/water mixture as needed.
I like to make a double batch of Alfredo sauce so that I can intentionally save half for another meal. But whether you double it up or you simply have leftovers, then don’t be afraid to freeze Alfredo sauce.
You’ll be glad to have it later for an easy weeknight meal. Thaw and reheat the sauce for a quick dinner of it with steamed broccoli, pasta, and rotisserie chicken.
What could be easier? And tastier too!
Hopefully, you’ve seen that the change in texture and consistency from freezing are easily remedied.
A slow and steady reheat, with a bit of whisking and your Alfredo sauce will taste just as delicious as the first day you make it!