Can I Make Roux in a Batch and Hold in the Fridge?
I lovelovelove the depth that a roux gives to gumbo, gravy, and thick soups, but hatehatehate making it. Can I make a big batch and hold it in the refrigerator to take out and use as I need it? And if so, how long is it likely to last? I'm sure that it would have to be sealed up tight so it doesn't take on "refrigerator taste", maybe even with plastic wrap directly on the surface. I'd probably have to stir/shake the crap out of before use too.
Any thoughts on or experiences with this? Help from you wonderful home cooks out there would be greatly appreciated!
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14 Comments:
Lots of people do this, though I haven't. It's got so much fat that it keeps well, but if you are nervous, portion it out and freeze it.
renzata at 11:13AM on 01/23/09
Yup. I've seen entire six inch deep quarter pans filled with roux made with pounds of butter at a time. It's impressive.
simon at 11:44AM on 01/23/09
i'd bring it to room temp before i used it. never had a problem with it being in the fridge. never kept it more than a couple of days.
dearrie at 12:05PM on 01/23/09
We keep our roux in the fridge for >6 months. We also don't use oil or butter for our roux. You won't notice any appreciable difference in flavor, color, or texture.
Cassaendra at 1:54PM on 01/23/09
"We also don't use oil or butter for our roux."
What do you use then?
simon at 2:07PM on 01/23/09
Oh my gosh, it never dawned on me that roux could be pre-made. Which I am now totally gonna do. Very cool
Every once in a while I am hit with how awesome this site can be for learning stuff you didn't even know you needed to know.
This is one of those times.
chisai at 2:23PM on 01/23/09
Awesome. I ordered a dutch oven with roux in mind (AB's gumbo episode tells us that baking a roux gives you the dark, dark roux that is typically burned when done on direct heat) ...
@chisai - it never occured to me either!
joyyy at 3:11PM on 01/23/09
I'm so glad someone started this conversation, because my roux sux. I honestly cant figure out what I'm doing wrong. I find that my cheese sauces become so clumpy - sometimes so thick and chewy even. Is it because I use part lower fat cheeses? I've switched from using milk to a mixture of light cream and milk. It's gotten a bit better, but its still thick. Actually I think my real complaint is that as it sits, for example on mac and cheese, it becomes more and more thick and not creamy anymore. any help? should i not use a roux at all?
secondbecky at 3:35PM on 01/23/09
@secondbecky~ It sounds like your'e using too much flour. Too much roux in proportion to liquid.
Secondly, is secondbecky anything like New Christine?
@simon~ I have the same question.???
carolrsfMISSESTEXAS at 8:25PM on 01/23/09
Classic roux is equal parts butter and flour. Add milk or cream and you're on your way to bechemel sauce. Add stock and you're working a veloute.
sailordave at 9:27PM on 01/23/09
It's a dry roux. On medium heat, I uniformly brown the flour in a pan on the stove until it reaches a touch lighter than my desired color.
It works great in gumbo -- our primary use for roux.
Cassaendra at 3:50AM on 01/24/09
thanks caroirsfMISSESTEXAS, I probably should measure more carefully (i like to eyeball).
i'm glad you asked about my name - my real name is actually Cindy, but I LOVE the tv show Scrubs, and Sarah Chalke especially. Around the set, they call her Second Becky because she played the second Becky on Roseanne. :)
secondbecky at 1:32PM on 01/24/09
I make mine fresh for gumbos and creoles, but one can buy it premade in a jar at most grocery stores. It's not too bad for use in other dishes and keeps really well. We live on the MS Gulf Coast next to New Orleans and everyone I know makes their roux out of equal parts cooking oil or bacon drippings and flour. I've learned to make a stage 4 roux in under 20 minutes!
ptherrien at 12:04PM on 01/25/09
@Cassaendra, I'm confused. How is this a roux? It sounds like flour that's changed color to me. Can you make bechamel with it? Just curious...
Embackus at 6:44PM on 01/26/09