I've been trying to make pan sauces whenever I saute pork chops or chicken breasts. The thing is, sometimes I don't want to take the time to make the pan sauce before I got to eat.
Noticing a bottle of barbecue sauce in my fridge, realized I should be trying to bottle the pan sauce after I make it. So that at worst after sauteing the protein, I just pour some pan sauce in and warm it up when I'm in a hurry. And maybe I could find some pan sauces that taste good cold? Like barbecue sauce does.
Are there any guidelines for what will and what will not bottle well in a sauce? I've tried putting left over gravy from Thanksgiving in the fridge, the texture always seems kind of weird when it's reheated.
For my pan sauces, I haven't been using butter to thicken them. As a thickener, I've been whisking together 2 tablespoons of whole milk and a half teaspoon of cornstarch to make them lighter, a tip I got from Cook's Illustrated. No idea how that will affect storing the sauces.
Anybody tried this? Anybody knows guidelines for what does and does not bottle well?
I'm not thinking I need to sterilize the bottles because I don't imagine storing them in the fridge for longer than a month or two, if they'll last that long...
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