I made some really nice creme fraiche and watercress sauce last night to go with some salmon steaks we had. I of course made far too much... do you think I can freeze it? The creme fraiche pot said not suitable for freezing, but I can't think why. I often freeze cream, is there something in creme fraiche that makes it unfreezeable? The sauce is just creme fraiche, watercress and limejuice. Any clues?