Make It, Freeze It, Take It: Marinades and sauces

Wednesday, December 2, 2009

This installment of Make It, Freeze It, Take It recipes is inspired by the guide to freezing foods in this issue. Weeknight cooks can stay two steps ahead of the what's-for-dinner game by having sauces in the freezer, ready to go. For the accompanying recipes, store flat in freezer-safe resealable plastic food storage bags. (See individual recipes for optimum storage times.) Reheat the sauces gently on the stove over low heat or in the microwave in five-minute increments.

The marinades can be frozen along with your meat or poultry; freezing seafood in marinade is not recommended because the seafood can get mushy. As the combos defrost in the refrigerator, the marinades will do their work.


Chili Lime Marinade

Chunky Tomato Mushroom Sauce

Cognac Cherry Sauce

Fresh Herb Sauce

Moroccan Marinade

Soybean Puree

Turkish Lime Yogurt Marinade

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