According to several sources on the internet, it can be done. Mine would be a fairly dark roux (for gumbo.) I will be making the gumbo at my sister's house and there will be two other people cooking at the same time, all making different components of the meal. I thought it would free up the kitchen considerably if the roux could be made ahead of time. I will be leaving on a Tuesday, it is about a 5 hour drive and the meal will be served on the following Thursday. Just wondered if anyone had done this (or kept it in the fridge for about 3 days) with satisfactory results?
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According to several sources on the internet, it can be done. Mine would be a fairly dark roux (for gumbo.) I will be making it at my sister's house and there will be two other people cooking at the same time, all making different components of the meal. I thought it would free up the kitchen considerably if the roux could be made ahead of time. I will be leaving on a Tuesday, it is about a 5 hour drive and the meal will be served on the following Thursday. Just wondered if anyone had done this (or kept it in the fridge for about 3 days) with satisfactory results?
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