Homemade sauces (e.g., béchamel, tomato-based): 3–4 days

Milk- or cream-based desserts (flans, mousses): 2–3 days

Best Practices for Storing Cooked Food in the Refrigerator
1. Let It Cool First

Avoid putting hot food directly into the fridge.

Allow it to cool to room temperature—within two hours of cooking—so it doesn’t raise the fridge’s overall temperature, which could affect other stored items.

2. Use Airtight Containers
Choose sealed containers or tightly wrap foods in plastic or foil to minimize air exposure and prevent cross-contamination.

3. Label with the Date
Note the preparation date on each container. This makes it easy to track freshness and reduces the risk of forgetting how long something has been stored.