In part I of our roux series, I showed you how to make a batch of roux. I often make a batch large enough for several uses and store the excess roux. This helps to save a lot of time and effort when making future meals.
After cooking your roux to the desired color, pour your roux into a glass bowl.
Allow the roux to cool before storing.
Once the roux has cooled, divide it into an appropriate storage container. If the flour and oil have separated, simply stir the oil back in before dividing. Some people argue you should pour off the excess oil. I like to do this before using – not before storing.
If you will be storing your roux in the refrigerator, I recommend using a glass jar. Since roux will store for a long time (it’s simply flour and oil), your plastic is likely to take on the smell of other refrigerator items. Your plastic container will also take on the smell of your roux.
If you will be storing your roux in the freezer, you can use either glass or heavy plastic. I personally use Ball’s plastic freezer jars to store mine in the freezer.
Make sure you use a container that allows for one inch of expansion at the top.
Next we will discuss how cook with roux and take a look at how we make our delicious gumbo.
