re: Saved a Gumbo with separating Roux

I was on an unfamiliar stove today, so I went low for about an hour and a half Could have been longer, I stopped keeping track, but I was worried about burning it.

I am the queen of separated roux. One new year's I had to make 3 gumbos before guests arrived because they kept separating. I found that it is because I strive to cook the roux too dark, even on medium heat. I would go for dark chocolate color and cook vegetables in it next which made the roux even darker. Now I stop at reddish brown color. The other thing that I found that helps is incorporating the stock into my roux pan a cup at a time until the pan is full and can be transferred to my dutch oven pot.