Take the 2-minute tour ×  Two months ago, I made a fish sauce
(roux + milk + fish stock + lemon juice + cheese + mushrooms). I
made way too much, so I decided to put a good amount (0.5 l /
about 2 cups) in the freezer.  I wanted to use it this week, so
I got it out of the freezer, and I put it in a sauce pan on a
low heat, when it was still frozen. However, the result after it
was fully heated, was not so good: it contained lumps (but not
roux-lumps) so not at all the desired consistency.  Why/how did
the lumps got there? Was it because I didn't properly defrost
the sauce? Or was it a consequence of the freezing itself? What
can I do to avoid this the next time?  There were no lumps when
I made it.  share|improve this question  2 Answers 2  up vote 3
down vote accepted  Assuming your roux is flour based, the
original recipe mixture was able to be a sauce because the
proteins in the flour formed gluten and created that lovely
thickness we enjoy (your seasonings sound like a nice combo).
The water from the othe