Gumbo is once again on my mind. Last time I made it, I made a double order of dark roux and refrigerated it. A layer of oil separated above the roux.
Should I try to fold this oil back into the rue or discard it and keep the rue proper?
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Gumbo is once again on my mind. Last time I made it, I made a double order of dark rye and refrigerated it. A layer of oil separated above the rue.
Should I try to fold this oil back into the rue or discard it and keep the rue proper?
-
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