How to freeze cream based sauces/soups?
I’d like to start making more cream based sauces and soups but the problem is it’s mostly just my wife and I that eat this stuff so we often have too much leftover. Is there a way to freeze cream based soups and sauces without it separating on the reheat? I have a good chamber vacuum sealer so I can seal liquids easily. I also have a sous vide unit so I could gently reheat things. Is sous vide reheating good enough, or are there any special ingredients you can add to a sauce or soup that helps hold it together upon freezing and reheating? Thanks.
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