In my opinion not.

A roux is really a two minute operation so no need to prepare in advance.

It's just equal parts of hot fat and flour. Stir the flour into the hot fat....cook a minute or so and that's a roux. It's the texture of a think paste. To that you add the liquid that will make it a sauce or gravy. At that point it can be frozen....ie after it's become a sauce or a gravy.

For sauces, the fat is usually butter, for gravies it's usually pan drippings.

I never thought if it...like Chase/Sharon it's so easy why bother.
I suppose you could....and take some out and add to a liquid...sort of like a buerre mani.
But if you are looking to thicken a sauce, I would make a beurre mani and freeze it. Mix equal parts of butter and flour together....just mash them together and form into a log, wrap in plastic and freeze. Carve off a chunk when making sauce and pop it into the bubbling liquid.
You could also add seasonings....like finely chopped parsley or red pepper....but I prefer to season in the sauce.
But I wouldn't cook it first....just mix and freeze.
Linda C

I've never done it but I've heard of making up roux ahead of time and freezing it in small increments, a tablespoon or so. I think it's perfectly fine. What kind of roux are you thinking of?

Yes, you can freeze it, but here's a foolproof and quick way to make a roux:

Equipment: a pyrex glass measuring cup at least 4 times the volume of the amount of roux you're making. (If my gumbo calls for a roux made with 1 cup flour and 1 cup oil, I'd use a 8-cup pyrex measure)

Mix equal parts oil and flour in the measuring cup. Put it in the microwave and nuke it on high for about 2-3 minutes. Stir it with a fork. Nuke it again, for a lesser amount of time. You'll notice it bubbling (I think that's the starch molecules giving up the water molecules associated with them). It'll then stop bubbling and start browning. Keep repeating the nuking/stirring cycles, decreasing the microwave times as it approaches the degree of brown-ness you desire. For most of my gumbos, I make it a little darker than peanut butter. (In fact, I keep a jar of peanut butter next to the microwave to use as a color standard.) Once it is the color you want, add your onions or other vegetables to the measuring cup to arrest the cooking.

Careful! Lots of steam will be generated, and if that stuff splashes on you, it's like napalm!

I've made scores of batches of roux with this technique and haven't burned one yet.

The thickening ability of a roux is inversely related to its color: a light roux will thicken something more than a dark roux does.

I once made a gumbo with some leftover roasted duck. I used duck fat to make the roux. Pure unadulterated saturated fat heaven. Magnificent.

I've never tried to freeze a roux but like Linda C I've frozen buerre manieto use for gravy. I don't really like gravy but my girls just love it, they think mashed potatoes are just a container for gravy instead of an edible food substance in their own right, LOL.

Arley, your method sounds interesting, so if I ever need a LOT of roux, I'll remember this, I'm copying and pasting...

Annie