I made pesto-like paste of sun-dried tomatoes, oil, and herbs/seasonings. I want to dilute it with chicken broth and some cream to make a sauce. Then I would add cooked chicken pieces and some sauteed veg. and freeze.
I think I've heard that freezing cream sauces can cause them to "curdle". Is that correct? If so, maybe I should leave the cream out when freezing and add a bit when I re-heat... Has anyone done anything like this?