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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
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@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

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up vote 6 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 - it expends when freezing.
  • Make it have room temperature before using it
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up vote 3 down vote

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
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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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