Alfredo sauce is one of the most popular pasta sauces in America. It is widely available in the store, but making it from scratch is not difficult either.
Besides being served with pasta, this Italian-American sauce also makes a perfect pair for roast vegetables, potatoes, and other savory dishes.
When it comes to family dinner, we often prepare much more than we eat. Having too much leftover always begs the question: can you freeze leftover alfredo sauce for later?
Perhaps, your busy schedule doesn’t allow you to prepare a nice, proper dinner. Since you love fettuccine alfredo, it got you thinking: can you make alfredo sauce ahead of time and freeze for the coming weeks?
If you’re familiar with the scenario above, this article is for you. We walk you through the freezing and handling of alfredo sauce. So, read on!
Does Alfredo Sauce Freeze Well?
When it comes to freezing, there is a lot of disagreement about whether or not you should freeze this creamy sauce.
The main ingredients of alfredo sauce consist of garlic, butter, Parmesan cheese, and usually thickened with heavy cream or cream cheese. Most of these ingredients are not freezer-friendly (see our guide on freezing cheese).
The sauce tends to separate after thawing. That’s why major producers of alfredo sauce, such as Bertolli and Ragù, do not recommend freezing their products.
Although it’s not ideal, freezing alfredo sauce is not something impossible to do. While the quality is a little compromised, safety is not a concern.
How To Freeze Alfredo Sauce
Whether having leftovers or doubling the recipe for weeknight meals, you can freeze alfredo sauce for later.
Freezing alfredo sauce is ultimately easy and takes just a few minutes. Here is what you need to do!
- 1. Prepare alfredo sauce according to your favorite recipe
- 2. Cooldown the sauce quickly. Don’t leave the sauce at room temperature longer than 2 hours.
- 3. Transfer the sauce to a freezer-safe container or freezer bag.
- If using a freezer bag, lay it on a baking tray to flatten it out, and remove as much as possible from the bag.
- If you only need a small amount per serving, consider freezing the sauce in ice cube trays. Flash-freeze the sauce until it’s hardened and pack it into the bag.
- 4. Seal tightly and mark the container with a freezing date, a use-by date, and the amount (if necessary).
Frozen foods should be kept at 0 °F (−18 °C) or lower. Spare a few minutes to check your freezer’s temperature regularly and set it to the recommended temperatures.
How To Defrost and Reheat Frozen Alfredo Sauce
Simply place the frozen sauce in the fridge to slowly thaw. Use the thawed sauce immediately and keep it refrigerated if you have leftovers.
Refrigerator thawing is the safest method, but it takes time. Alternatively, you can also directly reheat frozen sauce right from the freezer.
Reheat the sauce over low-medium heat in a pan. If the sauce is on the watery side, add cornstarch or flour a little bit at a time to thicken. Stir it constantly until it thickens and reaches the desired consistency.
How Long Can You Refrigerate and Freeze Alfredo Sauce?
Alfredo sauce tastes incredibly delicious when served warm, fresh from the pan. In case you have leftovers, don’t forget to keep them refrigerated immediately.
If you buy store-bought sauce and the container is not resealable, transfer it to an airtight container and seal it tightly.
According to Bertolli and Ragù, alfredo sauce and other cream-based sauces stay fresh for up to three days in the fridge.
For long-term storage, alfredo sauce can be frozen up to 3 to 4 months. Beyond this time, the sauce is likely safe to eat. But, the flavor and taste may not be as delicious.
Yes, you can prepare alfredo pasta ahead of time, freeze, and serve for later. If that’s the case, cook the pasta slightly underdone. This way, when the pasta is reheated, it won’t be too soft or mushy. Freeze cooked pasta and the sauce separately and incorporate them later during reheating.
Yes, you can. But, cream-based sauces don’t freeze well. They tend to curdle and separate after thawing resulting in a less appetizing look. Instead of freezing fully-cooked cream sauces, consider adding the cream later when you’re reheating the sauce.
Yes, you can freeze both homemade and store-bought pasta sauce—tomato-based sauce and pesto freeze pretty well. But, cream-based sauces tend to curdle after thawing.
Whether having leftovers or prepping for weeknight meals, freezing alfredo sauce is easy and straightforward.
Simply pack the sauce in a freezer-safe container, seal tightly, and label it. Freeze the sauce in ice cube trays if you only need a small amount at a time.
The sauce tends to separate after thawing. Stir it vigorously to reach the desired consistency. Add cornstarch or flour to thicken the sauce if necessary.
*image by hannator/depositphotos