Question: How many days ahead can I make a cabernet reduction wine sauce and can it be frozen? Thank you.
Answer: Bonjour. Thanks for visiting EFF.
I would imagine, two to three days would be about the limit for refrigerating any sauce that contains traces of meat (like beef stock).
I have never done it, but you can freeze wine sauce - it does not suffer. However, because alcohol freezes at a lower temperature, the sauce may never fully freeze depending on your freezer's temperature.
Hope that helps a bit.
Happy cooking over the holidays!
Kim