TO BROWN BUTTER

The brown flour can be toasted up to 1 month ahead and stored in an airtight container at room temperature. The finished brown butter roux can be made up to 3 days ahead and refrigerated in an airtight container; reheat gently with a splash of water or stock to restore consistency.

Store finished brown butter roux in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Reheat gently in a saucepan over low heat, whisking constantly. Add liquid (stock or water) as needed to achieve desired consistency for gravy or sauce.