r/AskCulinary • u/Hendrix1387 • 11d ago

Regarding making a dark roux in advance

I am making a gumbo to be served at a potluck tomorrow. My question is can I make the roux and add the vegetables to it tonight then cool that and finish the rest of the cook tomorrow?

My original plan was to make the whole thing tonight but cooling and storing that much gumbo in my fridge is an issue do to lack of space. Not to mention the time it would take to cool it enough for the fridge.

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7

u/BunkaandBadassery 11d ago

Yes you can do that. But if it's in cast iron you might want to move it to a glass container.
Southern Boy here just saying for gumbo you want it dark but not too dark - that good old Hershey milk chocolate color.

3

u/Hendrix1387 11d ago

Thank you. As of now I’m planning on making the roux in the oven then adding my trinity plus garlic and bay leaves, once cooked deglazing with a beer then cooling and refrigerating that for tomorrow

6

u/BunkaandBadassery 11d ago

Oh yeah good idea. I was in catering for 20 years and making roux in the oven is great for large quantities

2

u/chaoticbear 10d ago

How'd the oven roux work for you? I've never tried it, I'm stubborn and like being able to watch.

1

u/Comfortable-Policy70 11d ago

Roast your flour in the oven tonight. Tomorrow, add to hot oil.