To successfully freeze any dairy product, a special additive is required. This may be an enzyme or stabilizer, but at any rate, you can probably find the name of one on the ingredients list from a frozen food (alfredo or similar) .
As with any question about freezing - all foods can be frozen.
It's what they are like when they are defrosted is the real question.
White sauce contains mainly flour and milk, both defrost well, so yes.
They say you shouldn't, but I've done it few times and it still tasted very good after thawing. So unless freezing causes the salad to become unhealthy for you, I say why not.
If you don't thaw it first, the outside will be dry and overcooked before the center is done.
You can if it was deep-frozen raw chicken which was defrosted and then thoroughly cooked in the oven. If the cooked chicken is then deep-frozen it can be defrosted (thawed) and eaten, but should not be deep-frozen a third time.
The flour used in the making of white sauce thickens as it cooks in the milk. Flour is used the thicken a lot of soups, stews, and sauces.
Sauce Robert is a brown mustard sauce made from chopped onions cooked in butter without colour, moistened with a reduction of white wine, vinegar and pepper.The sauce is finished with the addition of demi-glace and mustard
Yes, you can use chicken broth. A favorite "mother sauce" is béchamel, made with flour, butter, and milk or cream.
Chicken and fish would probaby work better than beef or pork.
Recipes abound, but if you want something really different, you could sweeten the white sauce and use a stewed fruit such as plums or rhubarb instead of meat. Another idea is to replace the bolognese sauce with cooked haggis in a little gravy and flavour the white sauce with whisky.
Red meat: 5 days, white meat: 3
It will say white sauce on it.
Sauce Perigueux is made with brown veal stock reduced with red wine, madeira and winter truffles. Sauce Perigourdine is made with white veal stock reduced with monbazzilac and fresh foie gras
A velouté sauce is a basic white sauce, made from a 4oz roux (2oz flour, 2 oz butter) cooked in a saucepan to a sandy texture, then slowley adding 1 pint of white stock (chicken stock, fish stock etc.) stir and cook for a few minutes until thick and creamy.
the red sauce is the best and better than the white
Béchamel is one basic white sauceRoux is another basic white sauce