[ninjavanish]

Possibly Freeze the sauce in a container... like maybe ice cube trays? Then pop the little frozen chunks out of the "mold" throw them into a sealable bag. Seal... then allow to thaw? Something like that... or maybe a larger "mold" like a tupperware that you aren't worried about.

I know this method works well with things like Chicken Stock. Like if you want to reserve it to make soups with at a later date. I do this all the time. But of course we don't allow the Chicken Stock Cubes to thaw until we put them in the saucepan. Then the heat of the stove thaws them.

Just an idea.