Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or two...

share|improve this question
up vote 2 down vote accepted

Surely you figured something out by now, but here is what I would do. First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out. At this point, it looks good and it smells good. I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go. The sealed roux in the fridge should behave like a confit and retard spoilage for a while. If you did a dark roux (like a cajun style) it should last a really long time. They sell it in jars in New Orleans supermarkets, and if memory serves, the jar said something like 90 days in the fridge after opening.

share|improve this answer

It should keep for a week or two, at least. Maybe more. This is assuming, of course, it was refrigerated. I would be worried about it picking up funky flavors from the other food in your refrigerator, though.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.