On inspiration of receiving a few cookbooks over the past couple of weeks and finding a nice 7.5 quart enameled CI dutch oven, I whipped up a batch of chicken and andouille gumbo.
The question is about the roux. At dinner on Friday, we cornered the chef at our favorite restaurant and asked about storing a pre-made roux. He said "of course".
My wife thought that this was total heresy as we were taught how to make roux, at the NOLA School of Cooking, as an integral part of the gumbo-making process.
That is: Make your roux, get it to hamburger stage, dump in your chopped trinity.
What I chose to do was whip up a three cup (each flour and oil) roux and get it to get this side of hamburger. Then I cooled it and saved out 1 cup of the resulting product. (This is the amount of roux needed for our typical gumbo recipe.)
The rest of the roux went into a Ball jar and into the fridge.
My thought is to have this roux available for extra thickening/color should we need it while still doing the per-batch roux for our recipes.
Is this an acceptable tactic? Any suggestions or comments about the storage technique?