The Proper Temperature For Safely Reheating Sauces

Sauces are the staple to any good meal, come in so many varieties, and can even save an overcooked piece of meat. They're tricky at times, as most require an emulsion, and some involve vigorous whisking, while others only need a quick pulse in the blender to come together. Regardless, they take a dish from good to great and are quite necessary. 

Whether it be a tomato-based sauce for pasta, a hollandaise sauce for eggs benedict, a sausage gravy for biscuits, or even a mole sauce for tacos and enchiladas, we've all had a time where we made a little too much. Most sauce recipes are quite abundant in the likely sense that you want to go heavy with it. After all, who doesn't love to smother their meat in a savory sauce? However, when it comes to heating up those extra leftovers, it's not as simple as you think. Sure, a microwave can do the trick, but a food thermometer is necessary as your sauce should reach a certain temperature in order to be consumed safely.

The sauce should reach 165 degrees Fahrenheit

According to the Food Safety and Inspection Services, when reheating any type of sauce, you should ensure by using a food thermometer that it has reached a consistent temperature of 165 degrees Fahrenheit. Consistent meaning you can stir the sauce to ensure there are no spots colder or hotter than others, and when detecting the temperature, it comes out the same. In order to evenly heat up your sauce, you should bring it to a rolling boil and cover it to maintain the moisture.

Furthermore, Spaghetti Works states that different types of sauces should be reheated differently. When reheating a tomato-based sauce, you simply place the sauce in a pot over medium-high heat, frequently stirring until it comes to a boil, and then reduce the temperature to low and let it simmer uncovered until it's thickened and reduced a bit, about 10 minutes. On the other hand, cream-based sauces such as Alfredo, pesto, and beer cheese should be heated gently over a double boiler in order to maintain the emulsion. Simply bring two to three inches of water to a boil in a pot, then reduce to low, place a mixing bowl on top that can sit comfortably, and add your leftover sauce to the bowl. From there, stir the sauce frequently until it reaches 165 degrees Fahrenheit, and voila! It's ready to serve.