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Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?

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+1 great question, although why you would want to is another matter :). – Sam Holder Jul 19 '10 at 11:12
@Sam: Well, I was thinking, if I could make 'roux'-cubes I might use those to thicken my soups/sauces by dropping on or more in. Sort-of like a beure-maniere, but without the floury taste. It's a crazy idea, maybe I should just try it and see what happens :P – Ruben Steins Jul 19 '10 at 11:16
up vote 10 down vote accepted

You can freeze roux and store it up to 6 months without any problems. I put them in plastic ice-tray forms until they are frozen, then move them to a refrigerator bag.

Just keep following things in mind:

  • Leave a bit of room in the container before putting it in the freezer - roux expands when freezing.
  • Bring it to room temperature before using it.
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It's very simple to make fresh .. wouldn't it take as much time to defrost as it would take to make it in the first place?

If you want to thicken a sauce which is already liquid - mix flour and butter into a paste and add a spoonful. Because the butter melts gradually, it disperses the flour without leaving lumps.

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That's called 'beurre manié', and works very well, but it can leave a floury taste, since the dough is uncooked. That's why I wanted to use roux in the first place. – Ruben Steins Jul 20 '10 at 6:39
In my experience, if you continue to cook the liquid the floury taste will subside. – codeinthehole Jul 25 '10 at 13:58

Yeah, you can. I cool it and then put it in small sealable plastic bags, making sure no air is left in the bag. It seems to keep forever that way.

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