On Leftover Sauce - Sinner_sb
Sinner_sb
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Freeze the sauce in small portions for future use. Depending of how fatty the pork was and the kind of sauce you made, you can remove the delicious lard to use for regular cooking as replacement for regular oil. Freezing the sauce in individual or meal sized portions for future use is the best advice that I can offer that doesn't come with 'cook something that goes well with sauce' as the core of it.I have a problem, made a pulled pork and then I made a deglaze sauce from the leftover fat.
But now I'm out of pulled pork and I don't know what to do with all this sauce?
I believe that save starch based sauces such as bechamel and its family, every sauce can be frozen for later use. A few years back I was big on making homemade tomato sauce, I would make a gallon or so batch of sauce in the end and freeze it in half liter portions. Same with chicken, pork or beef stock.