Roux separated on me again. Past 2 times it has separated. Help

Maybe it’s the cold stock??? Is it cold or room temp?

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Maybe it’s the cold stock??? Is it cold or room temp?

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Well room temp in Houston right now is 48 degrees

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Did you use the same flour for the last two cooks?

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This is the likely culprit.

It’s only happened to me twice, both with flour that I never buy typically (I was out and somebody grabbed some on the way over). I wanna say it was Martha White. I’ve only ever bought/used Gold Medal just cause that’s what my family always used. Anyways, whether that particular bag of Martha White was bad, or Martha White flour in general makes for a shite roux I cant say. I just know it was the common denominator the only two times it happened to me. I know some recipes will say heat your stock first, but I’ve always stirred stock right from the carton into piping hot roux with no issues.

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pouring in cold stock

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It’s this

You need warm (not boiling) stock to the roux. I always let my roux cool for 10 mins with the veggies added before I add the hot stock

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I’d say your cold stock and adding all the stock at once is the issue. Typically, I will add only 10% or so at a time until it boils.

Funny though, when you look back at old school Cajun recipes, those folks add their finished hot roux into the boiling stock, whereas nowadays we add the stock to the roux.

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Hot roux, cold stock.
Cold stock, hot roux.

I most always, at least for gumbos, make the roux separate then add to hot stock because I normally make a half gallon of roux at a time-enough for a couple gumbos or more depending on who I’m feeding.

But you are correct in adding a little at a time and I whisk the hell out of it. Same with thickening a gravy.

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Funny though, when you look back at old school Cajun recipes, those folks add their finished hot roux into the boiling stock, whereas nowadays we add the stock to the roux.

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I add my hot roux to my boiling stock. I make my roux in a pan, not the gumbo pot. That's used for making the stock.

From John Folse's Encyclopedia:

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Twenty 49

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Beat me to it.

I cook the roux in the oven, take it out and add the trinity. I cook that until soft. Then, I add it by ladles full stirring it in, to a big pot of simmering stock. Never had it separate.