Rusty246
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Total Posts:
2406
- Joined: 7/15/2003
- Location: Newberry, FL
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Savoie's Dark Roux, jarred
Thu, 01/19/12 3:40 PM
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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.
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mar52
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7000
- Joined: 4/17/2005
- Location: Marina del Rey, CA
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Re:Savoie's Dark Roux, jarred
Fri, 01/20/12 2:35 PM
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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.
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Rusty246
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Total Posts:
2406
- Joined: 7/15/2003
- Location: Newberry, FL
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Re:Savoie's Dark Roux, jarred
Fri, 01/20/12 3:25 PM
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Thanks Mar! That oil floating on top is kind of a turn off, I guess I'll give it try..one day.
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CajunKing
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5400
- Joined: 7/6/2006
- Location: At the Bottom of White Lake
- Roadfood Insider
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Re:Savoie's Dark Roux, jarred
Fri, 01/20/12 5:46 PM
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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.
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