Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer, maintaining the same gooey, melty texture that the freezer too often destroys in other dairy. It's pivotal for casseroles, such as lasagna or the green bean dish that falls on so many Thanksgiving menus.

Can I freeze my bechamel sauce?

Yes, this is how to freeze béchamel: Portion béchamel sauce in zip lock bags (reusable silicon bags are more sustainable). Label and date clearly and lay flat to freeze. To defrost béchamel sauce, place in the fridge overnight.

How do you reheat frozen bechamel?

To use frozen béchamel sauce, remove from the freezer the night before and allow it to thaw in the fridge. Your sauce isn't going to look great at this point. Pour it into a saucepan and gently reheat over low heat. Using a whisk, whisk the sauce as it heats, returning it to its original consistency.