Freezing roux?

Discussion in 'Food & Cooking' started by rhinosaur, Dec 11, 2013.

  1. rhinosaur

    rhinosaur

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    What's the consensus? Is this OK? I freeze stocks and clarified butter and make it about once every six months. If I could do similar with roux it would save a lot of time...
     
  2. chefbuba

    chefbuba

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    Just keep it in the fridge. I make up a few cups worth at a time and keep in an airtight container.