re: Please help me figure out how my roux separated! (with pics)

I’ve had this happen a few times but never to that degree. I did a seafood gumbo this Saturday for the game and while I was adding hot stock to the roux it separated a bit. But after letting it simmer with the lid off for 1-1.5 hours it incorporated again and everything worked out fine. Interesting about the flour though because I believe every time its separated was when I ran out of good flour and had to use this organic flour crap my wife buys.