When do u add jar roux?

Before the stock. I would heat the roux and saute the trinity in the roux and then add it to the stock or add the stock to it.

Right after the tomatoes









Low low fire to make it look like a regular roux (melt it), proceed from there.

Heat the roux up, then throw the trinity in.

have any of you telling him to "melt" the roux in a pan actually tried it? it doesnt work that way since the oil is gone. it will just stick and burn. gotta add jar roux to boiling stock

have any of you telling him to "melt" the roux in a pan actually tried it? it doesnt work that way since the oil is gone. it will just stick and burn. gotta add jar roux to boiling stock

This ^ Get stock boiling, add roux by spoonfuls, stir until dissolved, repeat

Just add more oil to the skillet before you "melt" it if it's too dry.

Quick Roux



I did this for the first time the other day in a pinch. It actually came out pretty well and saved me some time.

I've melted the Savoie jar roux many times in a cast iron pot. I usually add a little canola oil to thin it and allow sauté of the onions, followed by other veg. Best smell ever when the onions hit the hot roux.

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the nasty jarred stuff

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Just out of curiosity...what makes it nasty? The oil they use? Or is it the flour? I mean, is there some gourmet brand flour and oil I should be using to make my roux?

Well, as for the color, it depends on what I'm cooking and how dark or light I make my roux. The jar stuff has been the exact color as rouxs that I have made. As for the taste, I used to think so. My mother is hypercritical. I cook with a roux for 100% of anything that requires rice, and some stuff that doesn't. Here in the past couple years life has taken me to a whole different level of busy. She still comments that she likes my roux the best even though I use jar roux mainly now. Possibly just a mom being a mom, but I would have no idea why she would start now.

I still make my own roux when cooking for large groups, so possibly subliminally I still don't trust the jar stuff, even though I use it a bunch.