re: Roux Separating from Stock

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add roux to stock.

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Yea me too

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I add roux to stock. Warm roux to simmering stock, slowly. Stir to incorporate in between additions. Doesn't separate. You can add the stock to the roux, as well.

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I do stock to roux and never have issues. I do it a small amount at a time, whisking until combined each time. It starts off as thick mud and eventually smooths out to a gravy. At that point I mix as I slowly pour remaining stock into pot