We made the roux for gravy in advance, but it separated while in the fridge. Is this bad? or should we just proceed as usual?

it's probably fine...i would heat it and mix it up before making the actual gravy. once its all reincorporated you should be good to go!!

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Stephanie is the Head Recipe Tester of Food52.

added over 1 year ago

Once your roux has separated, it doesn't have the same thickening and stabilizing effect. Unfortunately, I would advise making a little more roux for your gravy. Maybe others have some ideas on how to rescue a separated roux.

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Easy fix: melt butter and flour and whisk it under

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my default fix for any/all gravy travails is my stick blender. blended gravy will not stay blended forever and will re-separate once it cools over night in the fridge. but it stays emulsified long enough to serve and eat :)

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