Keeping left-over pan sauces longer?

Am getting sick of adding the wine, then waiting for it to reduce, then adding the broth and waiting for it to reduce, and then adding the butter and waiting for it to do its job thickening...

Actually instead of wine I'm using vermouth because it lasts longer in the fridge. And I'm using a whole milk/corn starch slurry instead of butter because it's lower in fat. But above is the general idea.

So, noticing a bottle of barbecue sauce in my fridge and how easy that is to use, I'm now looking for guidelines on how long I can keep pan sauces I make this way, any tips on how to prepare them so they last longer in the fridge?

Barbecue sauce has vinegar in it, that because of it's acidity, is supposed to make that sauce last longer. But my pan sauces have wine in them that should help longevity?

I know Wikipedia is no expert on cooking, but I noticed on the demi-glace page they claim that stuff lasts 6 months in the fridge or almost indefinitely frozen. It can't possibly last that long, can it?

Best Answer

First thing to try is freezing, possibly in ice cube trays (once frozen, transfer to freezer bag). Freezing has the advantage that you can be confident the food is still safe to consume.

Unfortunately, cornstarch-thickened sauces often don't hold up to freezing. A couple of approaches:

Thicken only after thawing. Takes more time reheating, but not much.
Try arrowroot or tapioca starch. You'll get a different look and slightly different texture than you're used to.
Use "modernist" ingredients for thickening, such as guar gum and/or xanthan gum. The texture is probably going to be different than what you're used to.

Your BBQ sauce is not only low-pH it is also high-sugar. Both reduce microbial growth. It'd be difficult to know how long your pan sauce would last in the fridge without measuring those, and possibly doing lab work.

Pictures about "Keeping left-over pan sauces longer?"

Keeping left-over pan sauces longer? - Person Holding Pepperoni Pizza on Tray

Keeping left-over pan sauces longer? - Cooked Food on Black Bucket

Keeping left-over pan sauces longer? - Crop unrecognizable person stirring boiling water in saucepan placed on gas stove near frying pan with appetizing meatballs in tomato sauce

Quick Answer about "Keeping left-over pan sauces longer?"

Thicken only after thawing. Takes more time reheating, but not much.

Try arrowroot or tapioca starch. You'll get a different look and slightly different texture than you're used to.

Use "modernist" ingredients for thickening, such as guar gum and/or xanthan gum.

How long does pan sauce last?

Homemade sauces will typically stay fresh in your refrigerator 3 to 4 days. Once frozen, you can safely store these same sauces for 6 months, sometimes longer.

Can you save pan sauce?

Store in a small jar or bowl covered with plastic in the refrigerator or even in a heavy-gauge zip-top bag. A smaller container means less exposure to air and less spoilage. Gently reheat sauces to be served warm over low heat.

How do you store pan sauce?

The fix is simple\u2014add water back. A generous splash (about \xbc cup) of water is likely more than enough. Make sure to reheat the sauce to a vigorous simmer, whisking constantly, so that the bubbling action can help re-emulsify the butter and bring back that thick, glossy sauce.

Pan Sauces | Basics with Babish

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Nadin Sh, Edward Eyer, Pixabay, Gary Barnes