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Old 03-03-2019, 11:23 AM   #1
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Question about roux

We discussed this in another thread, but I have a very specific question, so I started a new thread. Hope that’s okay!

If I make a lot of white or blonde roux and refrigerate or freeze it, can I later bring some of it to room temp, then continue to cook it until I have a brown roux?

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Old 03-03-2019, 11:39 AM   #2
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Yes, no problem.
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Old 03-03-2019, 12:58 PM   #3
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Sounds like it should work. I wouldn't even bother bringing it to room temperature before continuing to cook it. I like this idea. I'll have to try it.
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Old 03-04-2019, 06:26 AM   #4
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This would be a good application for Alton Brown's oven method. You could make a large amount and control to what color you want to make it very easy.
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Old 03-04-2019, 09:59 AM   #5
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Originally Posted by GA Home Cook View Post
This would be a good application for Alton Brown's oven method. You could make a large amount and control to what color you want to make it very easy.
ATK has one recipe for gumbo. They don’t use traditional roux; instead they bake the flour until it’s peanut butter colored. I haven’t tried it because, frankly, I find it hard to believe one can get the rich taste of a dark roux made with butter or oil from baked flour. But here’s a link to the video should you want to try it! If you do, or if you’ve already done it, let me know how it worked!
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Old 03-04-2019, 10:03 AM   #6
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I made a cup of blonde roux last night and let it sit out until it cooled. Perhaps I used too much butter, or not enough flour; there’s a thin film of butter on top. I was also surprised that it turned semi-solid at room temp. Don’t know why I was surprised. Butter is semi-solid at room temp, and flour is solid. Duh!

Anyway, it’s in the fridge now; I’ll see how well it turns to a dark roux in a couple of days when I make some gumbo!
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Old 03-04-2019, 10:33 AM   #7
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When roux sits for a while, fat separates out and sits on top. Just pour it off and continue.
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Old 03-04-2019, 12:24 PM   #8
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Remember that a dark roux will not be useful as a thickener, only as a flavor enhancer.

I learned that the hard way when trying to make turkey gravy one Thanksgiving.
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Old 03-04-2019, 03:37 PM   #9
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Remember that a dark roux will not be useful as a thickener, only as a flavor enhancer.

I learned that the hard way when trying to make turkey gravy one Thanksgiving.
Thanks for the reminder. I’ve got some okra that helps to thicken, and (don’t tell New Orleans) I’ve been known to add potatoes to help thicken it, too.
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Old 03-04-2019, 09:18 PM   #10
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Remember that a dark roux will not be useful as a thickener, only as a flavor enhancer.

I learned that the hard way when trying to make turkey gravy one Thanksgiving.
Sounds like the kind of error a newlywed might make. Don't ask me how I know. And don't ask about forgetting to remove the core of the apples for my first apple pie either. Well, at least I did remember to peel them.

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