Jar Roux

Karys and Richards are indistinguishable from each other imo

I like Kary’s

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How does one cup of jar roux compare with a roux made from one cup of flour and one cup of oil?

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1 cup of flour +
1 cup of oil makes
1 1/3 cups of roux.

I rather Savoies dark Roux over karys and Richard's. Most of the time I make my own. In 30 minutes I have 2 jars.


I don't measure how much to use. I add until I feel it's enough. In gumbo, once it reaches the consistency I like, I have enough.

Worst part about jar roux is trying to get it out of the jar


I started using a butter knife and sawing it into chunks that would fit through the neck of the jar.

No such thing as a best store bought roux. I guess yankees may like it but they don't know any better.

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Worst part about jar roux is trying to get it out of the jar


I started using a butter knife and sawing it into chunks that would fit through the neck of the jar.

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This is why I dont like kary's. It's too dry. Savoies has oil in it so its a little easier.

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No such thing as a best store bought roux. I guess yankees may like it but they don't know any better.

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So stupid.

Please, for the sake of the class, tell us the difference between your browned flour in vegetable oil and the store bought browned flour in vegetable oil.

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There’s a difference. The oils are a difference at a minimum. The texture is different. My roux is darker. Have you made your own roux?

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Yes, I’ve made a roux once or twice. How do you know the oils are different? What brand oil are they using at Kary’s? Are you of the opinion that, say, Wesson vegetable oil and great value vegetable oil are different from a flavor standpoint? If so, you must truly have the most refined palate in the world! And texture? Do you mean that the texture of cold roux that has settled in the bottom of a glass jar is different than hot roux in the bottom of a black iron pot before they are both dissolved in the water/stock/broth? Well I’ll be!!! You are onto something there! I never even considered that fact. Now that you mention it, I HAVE noticed that I have to use a fork to eat my gumbo when I use Kary’s jar roux, when I am able to use a spoon when I make my own roux. I should have known something was up!



Enough of the sarcasm. The color is one thing that you can control making your own vs only having a couple choices with jar roux. But I would venture to say the overwhelming majority of rouxs that are made are of this color and lighter...wouldn’t you agree?