"Dee Dee" > wrote in message
ups.com...
>I have cream that I want to use to make fettucine alfredo today.
>
> I make my fettucine alfredo thusly;
> Cook cream, parm. regg, butter; and then pour over the noodles.
>
> I will be unable to serve this until Friday. Which would be better?
>
> Make the alfredo sauce today and freeze it, thaw it Friday, cook the
> noodles, then pour over noodles
> OR
> Go ahead and cook the noodles and sauce today, mix in the alfredo
> sauce, then freeze;unthaw Friday.
>
> What to do!
> Thanks,
> Dee Dee

As many have said, make the sauce fresh. Cream dishes tend to separate when you
freeze them as the liquid and fats solidify (freeze) at different rates.

Getting them to re-emulsify is difficult at best.

Dimitri

>