Recipe: Creole Sauce - Dear Ann: re: freezing marinades

Dear Ann:
The answer is yes, but it will depend if they contain cream or milk. I suggest that you try case to case. Here is an example of a wonderful sauce that can be frozen:

CREOLE SAUCE
Source: PaulaG
Makes about 4 cups

A very basic Creole sauce that can be used when making shrimp Creole, stuffed peppers or my favorite as a gravy over meat. I especially love this with rice topped with leftover meatloaf slices and then this sauce spooned over.

2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
2 to 3 large garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
2 cups vegetable stock, divided use
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon white pepper
salt and ground black pepper to taste
2 bay leaves
hot sauce, to taste
Worcestershire sauce, to taste
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons parsley, chopped
3 green onions, thinly sliced

In a medium size saucepan, over medium heat, heat the oil. Add the chopped onion, celery, bell pepper, and garlic, cooking until slightly wilted.

Add the tomatoes and cook for an additional 1 to 2 minutes.

Add about 1 1/2 cups stock, taking care not to add too much. You can always add more if needed. Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.

Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce. Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.

Simmer about 20 minutes adding additional stock as necessary. The last 10 minutes of cooking time, stir in the parsley and green onions.

Remove bay leaves, taste and adjust seasonings as needed.

Use the sauce to make your favorite recipe for shrimp Creole, etc.

This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.