I'm a convert to jarred roux, Savoie's worked very well

I got in a hurry to finish my gumbo before the game last night and I scorched the roux. I didn't feel like starting over, since my wife was at the store I asked her to get a jar for me. She came home with Savoie's Dark Roux, this is the first time I've used any jarred roux.

The only part I didn't like was getting a cup of roux out of a quart jar. It is hard to deal with unless you make a mess. I ended up dumping the whole jar into my food processor, blending it into a homogenous sludge, and putting it in Tupperware. That's what I do with tahini and it generally stays blended.

The taste and convenience was great, no real difference with homemade.