Any way to salvage a separated roux?

Bring it to a boil and whisk like crazy

Sorry to say but once it separates it's pretty much wasted. I wouldn't chance salvaging it.

I normally ever do C&S gumbo because seafood is cost prohibitive from my standpoint. My dad asked for seafood and said he would pay for it, so here we are.
Made stock from the shrimp shells and gumbo crabs. I have plenty leftover.
At this point, we’re really just talking about 2 onions and a bell pepper(I still have celery and garlic)
I tastes really good. My wife says I’m being crazy, that no one will know. But I’ll know.
I’m not gonna throw this batch out, but I have to try again for my own sanity.

Counseling

Take all the protein out of the pot so that it doesn't overcook. Then bring to a boil and whisk like crazy. It may take 1/2 an hour, but it can be reincorporated into the stock.

Then you can add the protein back.

Here's more information from John Folse:

Had this happen to me a while back for the first time in quite a while. Made a new roux (unknowingly with the same batch of flour) and it happened again. Wasted all the damn seafood stock I made, too.

I experimented with a few things when the whisking trick didn’t work. Sodium citrate helped it a little, but not to the point that it was an acceptable consistency. Biggest takeaway should be to use fresh flour. The bags are generally dated so it’s easy to track.

quote:

---

I have always had my stock almost boiling in a pot, then scooped the hot roux trinity mixture into the stock and stirred until blended. I do this scoop by scoop until gone. Never had it separate

---

You can go roux to stock or stock to roux; it doesn’t really matter. You will reduce the chance of separation by adding the two when they are both hot and not doing it too quickly (both of which you’re already doing). If you haven’t had one separate, you’ve been using fresh flour or you’ve been lucky (or both).

quote:

---

I have always had my stock almost boiling in a pot, then scooped the hot roux trinity mixture into the stock and stirred until blended. I do this scoop by scoop until gone. Never had it separate

---

I do this every time. I agree, though, that it doesn't matter if you add roux to stock or stock to roux a bit at a time. I add roux to stock because I make a lot at once and my roux pot can't hold the roux and the stock.

quote:

---

Bring it to a boil and whisk like crazy

---

This. I’ve come to this exact board with the same problem/question and it worked.