Gumbo roux stock mixing

My roux is usually warm. My stock is on a low simmer. I've never had it separate. I add the roux by cooking spoonfuls stirring until each dissolves.

I've added cold stock to hot roux, hot stock to hot roux. I've added it in small amounts and also just poured all my stock straight into the roux that just finished browning. I've done it successfully each way.

I've only had it seperate on me one time and I think it was because of the type of pot I was using. It was a new pot that I had never made gumbo in before. I haven't used it since for gumbo and haven't had problems.