SAVOIE'S® Old Fashioned Dark Roux (16 oz)

I was hesitant to go the non-traditional route and get a store-bought roux, but holy cow is it worth it. I will freely admit that this gave my gumbo better flavor that anything I've accomplished making it from scratch. And the leftovers just kept getting better and better! I recommend making this and then waiting until the next day to eat it (if you can resist the temptation). I will be using this for roux from now on. Great product.

This product makes it SO much easier to make dishes like gumbo……you just have to be careful to mix the product really well before using. Making roux from scratch an be painstakingly long, and this is a wonderful substitute.

The suprise? There's a decent recipe on the back of the jar! This roux is the best of the three available on Amazon. Only use dry roux for emergencies, not a bad thing to have powdered roux too, but this works on it's own. If you grew up in South Louisiana making roux you had to use a wooden spoon in a cast iron skillet, a stick of butter and some flour, and then stir that mixture for hours to get it dark enough/right. Savoie's is from my home state and I know good roux as I lived in Cajun country for 20 years. You want your gumbo to be almost the color of the roux you see in the jar and you want to heat the jar in warm water in the sink (salad bowl drip) then add it to a sauce pan on low to get the consistency softer. Once you have your broth boiling you can stire tablespoons in slowly making sure it doesn't burn on the bottom. Be the start of your next dinner party. Add French Bread and Potato Salad (a scoop on the side) of your bowl. Don't forget to buy Filet seasoning on Amazon to add to your bowl of gumbo, it's an individual taste (filet) so let your guests decide how much in their bowl.

It is awesome! Tasted like homemade roux! And I didn’t have to stand over a hot stove making it myself. I’ve made plenty of gumbo and this a real time saver.

I have never used a commercially made roux before. It is nice to have available when I don’t want to make my own roux. I would buy again.

I've always made my own Roux - however, it takes as long to make a dark Roux as it does to make the Gumbo. I decided to try SAVOIE'S Old Fashioned Dark Roux this time I made Gumbo. I cooked up 12 Quarts of Gumbo and used the entire 16 oz jar - and it was perfect. After frying up my Andouille sausage, I fried the Holy Quartet (I add carrots) and then softened the Roux in the cast iron skillet. The Wine and beef stock stirred into the Roux perfectly - no clotting and actually better than my homemade Roux. Using SAVOIE'S Roux made the Gumbo effortless and it turned out better than ever before. I definitely recommend this Roux - and will always use it in the future...

Not only cheaper, but better thickener and just as dark as rival product.

Good quality