I don't know about you but I think it's usually the sauce that turns a good dish into a great dish! So I have a tendency to make a little too much of a good thing. And when that happens to you, it's best to store and use remaining sauces wisely.
You can keep white sauces, tomato sauces, brown sauces and gravies in the refrigerator up to 4-5 days. To store, strain the sauce, pour it into a container and cover with a piece of plastic wrap (pressed directly against the surface) or a thin layer of fat, vegetable oil or sherry.
You can also freeze sauces in ice cube trays, and then after removing the cubes from the tray, keep them in the freezer in a resealable plastic bag. You can take out as many as you need and save the remainder for another time.