Most sauces can be made ahead and kept warm in a bain-marie for up to an hour. When you need the sauce, raise the heat, stir it until heated through and smooth, then simmer for a minute. Sauces can also be reheated in a microwave oven set on Medium-High; whisk the sauce every minute until well heated, thick and smooth.

Sauces can be chilled for several days, or frozen for one to two months, and then reheated. However, by the time you have thawed, reconstituted and stirred a frozen sauce back to the right texture, you could have made it from scratch. Egg-based sauces, such as custard, should not be frozen because they usually curdle after thawing.

** Asian Recipes **