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Freezing roux?

post #1 of 2
Thread Starter 

What's the consensus? Is this OK? I freeze stocks and clarified butter and make it about once every six months. If I could do similar with roux it would save a lot of time...

post #2 of 2

Just keep it in the fridge. I make up a few cups worth at a time and keep in an airtight container.

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