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!