sauces for dinner (pre-made)

[Shannon Woody]

I freeze sauces like these all the time, for both trail and home use. My fave these days is a nice Chimichurri. They defrost great! I've also taken to freezing them in little 2oz cup portions so I only have to pull 1-2 servings out at a time.

Thanks for bringing back an old thread :)

[Mina Loomis]

More on this old thread.  I copied and saved these recipes many years ago and then didn’t get around to making them.  This week I finally made two sauces, the Thai and the Middle Eastern.  Have not used in a dish yet but sampling them, they taste good.  I followed the recipes as written, no substitutions, but made only 1/2 recipe of the Thai and 1/4 of the Middle Eastern.  Mainly because there is only one of me.  I was surprised, though, that these come out more of a consistency of a “paste” rather than a “sauce.”  And reading here and in other threads it sounds like people are storing them in “bottles” or platys, which would seem to indicate something that is more liquid.  For others who use these, has your experience been that you get more liquid sauces?  Or am I off on the terminology.  I can’t see it as being useful to store these in “bottles.”  Am I missing something?

[Sarah Kirkconnell]

I’d say it can depend on the food processor or blender you use to mix the sauce, but also even the brand of tahini can make a difference. I bought Tahini that was like stiff PB, and another brand is runny, so it is all over. If it is too thick (paste), add more oil.

[Mina Loomis]

Got it!  I might decide to just bring it as paste.  A little threaded tub (if leakproof–some aren’t) wouldn’t weigh much different than a bottle.  And I could spoon it on.  Reassuring to know I probably didn’t misunderstand the recipes.

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