Shoutout to the time I tried to save a burnt roux with a whisk instead of starting over

I was making gumbo last Wednesday and let my roux go a shade too dark, thought I could whisk it back to life. Nope, that bitter taste stuck around through the whole batch. Anybody else ever tried to rescue a roux and regretted it?

2 comments

2 Comments

james_martin9321d ago

@ninasanchez yeah that bitter taste is brutal, had to dump a whole batch once myself lmao. What actually worked for me was catching it early and adding a splash of acid like vinegar or lemon juice right when it went too dark. It doesn't fix it completely but it cuts that burnt edge just enough to save it if you're not too far gone. I also tried adding a spoonful of tomato paste once and it masked it decently for a chili I was making. Definitely a lesson learned though, now I just watch my roux like a hawk on low heat and never walk away from the stove lol.

ninasanchez21d ago

Oh I've DEFINITELY been there, that bitter lesson sticks with you.