: Butter fat on top of frozen roux. Is it still good to use? I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or just

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butter fat on top of frozen roux. Is it still good to use?
I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or just start all over again? Thank you.

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@PhillKarl

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No problem, just melt it gently over low heat, stirring, and go ahead with whatever you were going to do.

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: Butter fat on top of frozen roux. Is it still good to use? I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or just

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