Can I store prepared white sauce in the fridge for 24 hours?

If you have a double boiler then you will be fine. You can bring back whites and creams as long as you do it slowly and stir it a lot. The problem is that most people hurry the warming process and burn it in the bottom of the pan. If no double boiler is near then 1 inch of water in medium pan on med. heat. In smaller pan put in sauce and set the pan down in. The handle may tilt the pan at angle...its ok the less sauce on direct heat the better. Don't leave its side while heating. Stir constantly with wisk and you'll be fine. The texture will be fine. It will look thick when cold and thin quickly in the pan...as it slowly warms the thickness will come back so dont panic and mess with it while heating. enjoy your dinner...sounds great.

White sauce will store well. To prevent a "skin" from forming on the top, put a few pats of butter on the surface of the sauce while it's still hat. Re-heat it slowly. If the sauce breaks, whisk in a bit of cream. I wouldn't add the sherry until I reheated the sauce.

Will you invite me to your party?

Stewed Liver & Mushrooms Ingredients 1lb Liver Salt to taste Pepper to taste 1.5 tablespoon Flour 1 lb Mushrooms 1 tablespoon Crisco Preparation Melt 1 T Crisco and add 1 1/2 T flour. Brown by long slow cooking. Add salt and pepper and 2 c water. Cook till as thick as good cream. Have 1 lb liver cut into 2 inch cubes. Pour boiling water over liver and drain immediately. Drop liver into brown sauce and cook slowly 10 or 12 minutes. They must not cook rapidly nor too long. In the meantime clean mushrooms and drop into melted Crisco and allow to simmer. Just before taking up liver add mushrooms.

It should be fine, just make it a little bit thinner than you normal will. It will thicken a lot once it gets cold.