Photo by Lauren Vied Allen
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. It’s the halfway point to sausage gravy or cheese sauce. Long story short, béchamel helps bridge the gap when thinking about foods that freeze well. Just like duct tape, you should never be without it.
