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

My one attempt with jarred roux ended up with me burning the roux. That sounds ridiculous and I suppose it is but my mistake was not making sure all the roux completely blended into the stock before I cranked up the heat and added my meat. Some of the unincorporated roux sunk to the bottom of the pot and burned. It was enough to ruin the entire pot, left too much of a bitter taste. So that would be my one piece of advice, it is easy but you cant just stir it in and walk away. Make sure it is completely dissolved before cranking your heat and adding any meat.

You sound surprised.....of course there's no diff its oil and flour.

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hungryone

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Stay out of the wormhole.. You'll end up in another culinary universe.. and it's all bad.

That's one I'd try.

Kary's.

Mother In Law uses it. Best Gumbo I ever ate, and even better than when she make a roux from scratch.

No self-respecting Cajun ever uses jarred roux.

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No self-respecting Cajun ever uses jarred roux.

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So they'd have no way of knowing that it's just as good.

The slight difference in taste is probably the oil. All oils have different flavor profiles. Savoies has cottonseed and palm oil in it. I don't know many who use those when making a roux.

I use jar roux sometimes. The taste difference is negligible. But nothing compares to using lard.

I’ll take jar roux, put it in a cast iron pot with 2tbsp oil and cook it a lil darker, then add the veggies to cool it

Do you add the roux to the water just like the directions say or do you add more?