re: Gumbo roux stock mixing

I usually add a cup or so of warm stock to the warm roux. Then slowly add this mixture into the rest of the stock. Never had a problem

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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

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Same.

My roux is usually pretty damn hot and my stock is usually reaching medium to medium low heat. Add 1 or 2 ladles at a time.

I've never had one separate.