Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!!
Stephanie is the Head Recipe Tester of Food52.
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.
Easy fix: melt butter and flour and whisk it under
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 :)
Let the sheet pan do the heavy lifting.
Easy Summer Pasta (That's Its Name!)
Our Summer Bucket List Dishes
What's Topping Lists
Grow an Entire Pizza