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My roux broke 20 minutes before guests showed up and I saved it with a pantry staple
Had 8 people coming over for gumbo on Saturday and my roux seized up into a greasy ball right as I was pouring in the stock. I panicked, pulled the pot off the heat, and whisked in about a tablespoon of cold water I'd saved from rinsing the celery. It came back together in maybe 30 seconds, smoother than the last batch I made. Turns out the flour just needed a little cool liquid to loosen up instead of more hot stock. Anyone else got a save like this for a sauce or gravy that went sideways mid cook?
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