What condiments, sauces and other "building block" or components for easier weeknight meals do you make in large batches and freeze?
I've been inspired by the comments of another user who has been encouraging a slightly different approach to make-ahead weeknight cooking - which is big batch cooking and then freezing in smaller portions to use with other components to create more variety in one's menu. Would you be so kind as to share your go-to freezer friendly dinner-making component recipes? Savory condiments--ones that keep well in the fridge for a few weeks or that freeze successfully--and ways to use them would also be most appreciated. Many thanks.