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Warning: spent 9 hours chasing a gravy that broke because I used cold roux
Had a Friday dinner rush at my spot in Boise and my brown gravy split right as tickets piled up, so I stood there whisking like an idiot for 45 minutes while the line backed up. Turns out I grabbed cold roux straight from the walk-in and dumped it into a hot pan, which is basic stuff I somehow skipped after 12 years on the line. Anyone got a fast fix for a broken gravy mid-service, or do you just toss it and start over?
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the_jessica1mo ago
Cold roux isn't what broke it, dumping cold roux into a hot pan is what broke it. You can fix a split gravy with a splash of warm water and a hard whisk, or hit it with an immersion blender if you've got one. Once it breaks past a certain point though, just strain it and call it a pan sauce, nobody in Boise is gonna know.
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