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 Savoie's Dark Roux, jarred

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Rusty246

  • Total Posts: 2413
  • Joined: 7/15/2003
  • Location: Newberry, FL
Savoie's Dark Roux, jarred Thu, 01/19/12 3:40 PM (permalink)
I was just given a jar of this. Has anyone ever used it? I usually make my own. I notice it has the oil floating on top..am I supposed to stir it before I use it?  I would assume but you know what they say about that.
Thanks all.
 
#1
    mar52

    • Total Posts: 7599
    • Joined: 4/17/2005
    • Location: Marina del Rey, CA
    Re:Savoie's Dark Roux, jarred Fri, 01/20/12 2:35 PM (permalink)
    I've used it.  Stir it up real good.
     
    I usually make my own, but it's not bad in a pinch.
     
    Heat it up first and then add your vegetables.  I tried adding it to a soup to thicken it up and it tasted too oily that way.
     
    #2
      Rusty246

      • Total Posts: 2413
      • Joined: 7/15/2003
      • Location: Newberry, FL
      Re:Savoie's Dark Roux, jarred Fri, 01/20/12 3:25 PM (permalink)
      Thanks Mar!  That oil floating on top is kind of a turn off, I guess I'll give it try..one day.
       
      #3
        CajunKing

        • Total Posts: 6317
        • Joined: 7/6/2006
        • Location: Live at Saint Clair
        • Roadfood Insider
        Re:Savoie's Dark Roux, jarred Fri, 01/20/12 5:46 PM (permalink)
        Rusty
         
        it is just like peanut butter that sits it will seperate.  Just mix it up good and use it.
         
        Remember the darker the roux the more it takes to thicken something.
         
         
        #4
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