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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Storing Salted Caramel Sauce

    Hi, if I want to make Salted Caramel Sauce as a gift could I put it in sterilised jars with instructions to heat before use, or must it be eaten straight away? Thank you for your time. Stacey

    From the nigella team:

    Nigella's Salted Caramel Sauce does not need to be used straight away but it does need to be refrigerated if it is to be kept. The sauce should keep for 7 to 10 days in the fridge in an airtight container and should be very gently warmed before using - try to avoid boiling the sauce again and allow the sauce to cool slightly before serving.

    As the sauce needs to be refrigerated you do not need to sterilise the jars that you transfer the sauce to, but make sure that the sauce has cooled down and is warm rather than hot before decanting it as if a very hot sauce is poured into a non-pyrex glass container it could cause the glass to crack. Label the jar clearly with stirage instructions, reheating instructions and a use by date.

    It is also possible to freeze the sauce in an airtight container (but not a glass jar) for up to 3 months. Defrost the sauce overnight in the fridge and warm gently before using. We would suggest using any thawed sauce up within 2 days.

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