Can You Freeze Bechamel Sauce?

Bechamel sauce can be used in so many dishes, for example, eggs florentine, lasagne, and moussaka. It is, as you no doubt know, delicious. However, it does take a lot of time and effort to make, so perhaps that puts you off making dishes with it too often. So is it possible to make a big batch and freeze some of it? In this article, we will be taking a look at whether you can freeze this sauce or if it is better to just make it fresh each time you want to use it in a recipe.

Is it Possible to freeze Bechamel Sauce?

The simple answer to this question is yes, you can freeze bechamel sauce or white sauce if you prefer. You don’t have to make it from scratch every time you want to use it. With this in mind, you could have two or three meals a week with bechamel sauce without going through too much effort. 

The only problem with freezing bechamel sauce is that it can separate in the freezer. The fat and water are bound to separate and the sauce will look grainy and watery. What you want is a thick sauce and we will show you how you can regain the original texture of the sauce. 

Is it Possible to Freeze Homemade Bechamel Sauce?

You may just freeze the bechamel sauce that you bought in the store, but that usually comes in portion sizes so, in the end, it isn’t really necessary to freeze it. What we are looking at in this article is freezing homemade bechamel sauce and yes, you can do it. It takes a little care, but once it is frozen, you will have bechamel sauce on hand whenever you need it.

The Way to Freeze Bechamel Sauce

We’ll give you here a step-by-step guide to freezing bechamel sauce.

  1. Make the bechamel sauce.
  2. Cool the sauce down completely. The one thing you don’t want to do is put warm bechamel sauce into your freezer. This can raise the temperature in the freezer, allowing other foods to start defrosting. In most cases, it isn’t good for food to defrost and then freeze again. It can lead to bacteria developing and, as a result, you might get food poisoning. 
  3. Put the sauce into bags. It is a good idea to separate the sauce into meal-size portions so that you only defrost as much as you need. Squeeze out all the air from the bag otherwise, freezer burn may occur. While this isn’t detrimental to your health, it can cause the sauce to change in texture and taste. It probably won’t be as appetizing. It is also advised to leave some room at the top of the freezer bag as the sauce will probably expand. You don’t want it exploding and leaving a mess in your freezer,
  4. Put the freezer bags into a second bag. The main reason for this is that sauces or indeed any other foodstuffs made out of milk or cheese can easily take on the flavors of other foods in the freezer. 
  5. Put a label on the bag with the contents and date frozen. This is important if you freeze lots of items. It is all too easy to forget when you freeze the bechamel sauce. 
  6. Lay the bags flat in the freezer. This will both save space and it also protects the bags from leaking.

How Can You Keep Bechamel Sauce For a Long Time?

Perhaps you plan to make a really big batch of bechamel sauce to save time in the future. Is it then possible to keep the sauce for a longer time in the freezer. You can usually freeze bechamel sauce for around six months but if you use a food saver, you can freeze it for longer. A food sealer vacuum seals the sauce and sucks out any possible air in the bag. This provides the best seal possible to preserve your sauce. Although the initial cost may seem steep, you can use it again and again for all different types of food. 

Stopping Your Bechamel Sauce From Separating

The reason that bechamel sauce separates when frozen is that the fat and water separate. You can’t actually stop your bechamel sauce from separating, but you can rectify matters and end up with the same consistency of sauce as when you put it in the freezer. All you have to do is whisk it and it will be just as good.

Thawing the Bechamel Sauce

You can’t just use bechamel sauce straight out of the freezer. You have to thaw it out completely before you use it. These are the steps you need to take to get the perfect bechamel sauce:

  1. Take the bechamel sauce out of the freezer and leave it to thaw out overnight in the fridge. If you leave it on the counter for more than two hours, bacteria can develop so the fridge is the best bet. If you are worried that the bag might leak, transfer the bag into a rigid container.
  2. When you decide to use the sauce, it probably won’t look that good, so put it in a pot and simmer over a low heat until it has warmed through. It doesn’t need to be hot as you will probably be adding it to a dish that will be cooked in the oven.
  3. While the sauce is warming up, gently whisk it until it returns to the consistency it was before it was frozen. 
  4. Before you use the bechamel sauce in a recipe you might want to add some more seasonings such as salt and pepper.
  5. Now it’s time to add the sauce to the dish, cook, and enjoy.


As we have shown, it isn’t difficult to freeze bechamel sauce. The great advantage of cooking it in bulk is that you will easily be able to use it in the future without the hassle of cooking it again.

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