u/Sir_I_Exist

I recently made Kenji’s halal style chicken and rice recipe for the first time (mad I didn’t do it sooner tbh) and ended up with way more white sauce than I ended up needing. It got me talking to my wife about how long the leftover sauce would keep so I could reuse it next time.

How do you all estimate shelf life of homemade sauces? Do you basically just take the ingredient with the shortest time to spoiling and base it off that? What about sauces like tzatziki that incorporate fresh vegetables? Just looking for tips so I can be better about not wasting food.