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Question about storing roux for gumbo.

Chuck Jun 10, 2005 11:37 PM

I am going to make a pot of gumbo this weekend, and I was wondering about what would be the best way to store roux until I need it again. I've seen it in jars, so I would imagine that I could store my own. When I make roux I take my time so as not to burn it. I as thinking of storage as a way to save time next time I want a pot of gumbo. Thanks for any advice!

  1. i
    Ilaine Jun 11, 2005 02:19 PM

    Glass is preferable to plastic for two reasons -- easier to clean and less likely to carry "off" flavors, but plastic will work.

    I buy commercially made roux - Savoie - which comes in a glass jar and keep in the fridge -- seems to stay good indefinitely.

    I've also kept home made roux in a glass jar in the freezer for months.

    After all, it's just flour and oil. Should be good for as long as it tastes fresh, no?

    1. r
      Rob64 Jun 11, 2005 10:34 AM

      Paul Prudhomme says:

      Roux can be made in advance, cooled and then stored in an airtight jar for several days, in the refrigerator or at room temperature. If roux is made ahead, pour off excess oil from the surface and reheat (preferred), or let it return to room temperature before using.

      1. b
        Becca Porter Jun 11, 2005 12:15 AM

        I know you can store it in an airtight jar in the fridge. Maybe someone else could tell us how long it will keep there.

        3 Replies
        1. re: Becca Porter
          rudeboy Jun 11, 2005 08:57 AM

          I'd say that it would keep for a good while...but you should make gumbo often enough that it wouldn't be sitting around for say, a year.

          Let it cool somewhat, and fill a scalded Ball Mason Jar to nearly the brim with pretty warm roux. Put the cap on and seal - as it cools, it will pull the cap down. My Mom used to do that.

          FYI - even though it is sacrosanct in food circles, there are *some* decent jarred rouxs out there. Cary's Roux is one, if you are in a position to find it. Others are horrible! Many cajuns use jarred rouxs nowadays.

          1. re: Becca Porter
            Pat Hammond Jun 11, 2005 09:23 AM

            It'll keep for several days. Just pour off any excess oil that's on the surface, before refrigerating.

            1. re: Becca Porter
              Noah Jun 11, 2005 04:55 PM

              I haven't tried it, but Joy of Cooking recommends putting dobs on a cookie sheet and freezing, then bagging up and storing in the freezer for "several months".

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