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

I always use fresh veggies. And both times it was vegetable oil. On occasion I have used fresh lard or jarred duck fat, and never a problem (always with Gold Medal flour though). The flour was the only common variable both times. I don’t know if it was pure coincidence, or maybe a bad bag of flour if there is such a thing. Or if Martha White just does it every time . On both occasions I did get it to integrate, had to bring the gumbo to a raging boil and whisk it like it owed me money though.