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Embarrassingly, this NOLA transplant has messed up his gumbo. It seems like my roux didn't use enough flour so my gumbo has ribbons of roux instead of incorporating. Is there anything i can do to fix this? I feel like if i boil the sheen out of it or add a beurre manie it might fix it, but i also feel like i'm going screw up a dish at the same time

Drew Lim
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Strain out the solids and set them aside. Then, hit the liquid with a stick blender. You may also want to add a bit beurre manie or a bit of light roux if that doesn't work.

Batman
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