I made a gumbo for lunch and broke the roux

It is actually very easy to do. If you are adding cold stock or broth then it can easily break. I have broken mine by adding room temp broth, probably because I keep my house quite cold so it was just a bit too cold. I now have all my broth heating on the stove and ladle it in.

I always hear people talk about it separating if you add stock too fast or if the temp is too different.

But every time that’s ever happened to me, it always reconstitutes when you bring it up to a low boil and stir again.

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I'll never add hot roux to boiling stock again after that.

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I thought it was hot roux to cold stock that caused this?

I’ve never seen it happen btw

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I thought it was hot roux to cold stock that caused this?

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The only time I've had my roux break was when I added hot stock to hot roux.

Made some chicken and sausage gumbo Saturday and added room-temp stock a couple ladle-fulls at a time to hot roux and had zero issues.

aren't you fools cooling down your roux by adding trinity to cook down before you add your stock anyway?

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aren't you fools cooling down your roux by adding trinity to cook down before you add your stock anyway?

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I never did this until I saw it posted on here.

I add roux to the stock, not the other way around like most in here are saying

I’ve never had it break and I have added the roux to room temp stock and simmering stock


ETA: I do brown the trinity down in the roux first

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then my canned tomatoes.

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The most important part!

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I add roux to the stock, not the other way around like most in here are saying

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I was about to say this