Beurre blanc is one of the classic French sauces. A must for aspiring cooks. But it’s not something you can just throw together quickly in an evening. So, can you batch-prepare it?
Can You Freeze Beurre Blanc?
Yes, you can freeze beurre blanc for up to 6 months. Place the sauce into an airtight container before sealing it. Wrap the container in cling film, and then freeze. You could also use an ice cube tray to freeze cubes of beurre blanc sauce.
Does Beurre Blanc Freeze Well? Yes
Can You Refreeze Beurre Blanc? No
How to Freeze Beurre Blanc
Freezing beurre blanc isn’t quite as simple as you might first think – there are a few things to bear in mind. Follow our steps to ensure success:
- Portion Out: You can’t refreeze this sauce, so making sure that you only freeze what you’re going to use in one go is a good idea. Use small tubs or even jars to portion out your sauce.
- Smooth: Smoothing off the tops of each portion of the beurre blanc is an excellent idea. A flat layer ensures that as little surface area is exposed to air as possible, which will prevent the sauce from losing flavour.
- Seal and Wrap: Put the lid onto the container and snap or otherwise fasten it on – don’t be afraid to screw it on a little more tightly than you ordinarily would. Wrapping the containers may not be necessary, but we certainly recommend it.
- Freeze: Finally, pop the sauce into the freezer with a clear label.
3 Tips for Freezing Beurre Blanc
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing beurre blanc to have the best results:
Freeze With Aromatics
You could take advantage of the fact that the sauce will absorb aromas by freezing it with some popular aromatics. This could be a single clove or bay leaf or it could be a bundle of herbs such as thyme and sage.
Use an Ice Cube Tray
If you know you’ll only need small portions of beurre blanc at a time, Â then don’t freeze it in tubs. Instead, use an ice cube tray!
Reblend After Thawing
Some fat-heavy sauces can form emulsions within themselves as they sit in the pan, or your freezer. This is because several forms of fat can sometimes mix together into a smooth liquid under high pressure. If this emulsion splits in the freezer, you can reform it by placing the beurre blanc in a blender.
How Long Can You Freeze Beurre Blanc?
You can freeze beurre blanc for up to 6 months.
The reason that you can freeze it for this long is that it contains a lot of fat – bacteria grows poorly in a high-fat environment, so it can handle sitting in the freezer a little better than other liquids can.
Fortunately, leftover beurre blanc will last for around 1 week in the fridge when kept in an airtight container.
How Do You Defrost Beurre Blanc?
The simplest way to defrost beurre blanc is to use your fridge – the sauce will thaw, and can then be kept at a safe temperature afterwards.
Place the container on a tea towel in your fridge, and allow any condensation to be absorbed fully. It should thaw well overnight, ready for you to use the next day.
Can You Refreeze Beurre Blanc?
No, we advise against refreezing beurre blanc.
The reason for this is that most dairy items can be susceptible to bacterial growth while they’re out of the freezer.
This means that if you were to put them back into the freezer, you would be enabling a level of cross-contamination, which would undoubtedly be bad for the sauce and your food.
Does Beurre Blanc Freeze Well?
Yes, beurre blanc does freeze well.
The main reason for this is the high-fat content . It means that there is little water in the sauce that is liable to expand and damage the texture of the sauce itself.
Related FAQs
If you’ve still got questions about freezing beurre blanc or butter sauces in general, then these may help:
Yes, beurre monte can be frozen for a few months but you may find that it simply turns back to butter when frozen and thawed. You’ll need to warm it through slowly while whisking.
Beurre blanc that has had cream added to it will freeze… Just not very well! It will split and become grainy once it has thawed. Instead, you’re better off mixing in the cream after it has thawed.
