When water freezes, it forms ice crystals, and those frozen fractals all around can have a devastating effect on certain foods, including some sauces (via Healthline).
If a sauce has been thickened with a starch like flour or cornstarch, the large amount of water absorbed by the starch molecules will crystallize (via The Spruce Eats). The resulting defrosted sauce usually ends up being much thinner. If that happens, you probably just have to let it go. That perfect sauce is gone.
In addition to sauces with starch, mayonnaise-based sauces and other emulsifications, like hollandaise sauce, also don't do well in the freezer. Freezing can separate fats from other ingredients, causing the sauce to break. Some cheese- and cream-based sauces — like béchamel and Alfredo — may also break if frozen. However, thawing in the fridge for several hours, and then whisking the sauce as you reheat it, can help bring it back to its former consistency (via Food Network).
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May 03, 2022 at 10:59PM
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Why You Shouldn't Freeze Some Sauces - Tasting Table
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