Freezing Cooked Roux

Roux may, if desired, be prepared in bulk and frozen, although this practice does not save that much time. If you find it useful, make a roux with 1 cup clarified butter and 1 cup unsifted flour, and cook to the degree of coloration desired.

Pour the finished roux into an 8-inch-square cake pan. Cool and freeze in a perfectly horizontal position to obtain even thickness throughout the pan. When solid, cut into 16 equal-size squares, and store these in a freezer bag in the freezer. Each square has the thickening power of 1 tablespoon flour. Before using frozen roux, let it defrost completely in the same pot where you plan to warm it and reheat it very gently.