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I have a roux I a few years ago from the freezer thawed out in the fridge now.  It was a real task to make so I do not want to waste this brown roux I once made for a shrimp gumbo.


What can I do with it that is easy?


What would the fridge life for a roux be anyway?


Thanks for all your help pros.


If you ever visit Boulder Colorado see my brothers restaurants the Salt on Pearl St. and the Colterra Grill in nearby Niwot Colorado.


My brother is a pretty good restranteur.


His name is Bradford Heap.