I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or just start all over again? Thank you.

  • Why are you concerned that butter fat would be a problem? – Robert Nov 15 '18 at 23:27

No problem, just melt it gently over low heat, stirring, and go ahead with whatever you were going to do.

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