i use peanut oil. i like the high smoking point so i can get a nice dark brown roux. as far as the original topic, i take part of the roux out of the pan after i make it and set it aside just in case its too much, then proceed to add my veggies etc. if i need it i add it back. if not, i put it in a plastic container and put it in the freezer. when i need a roux really fast for something, i already have one done. i just nuke it for a bit to thaw it. sometimes i'll intentionally make a lot of roux specifically for freezing some to have on hand when i need it.
what i find in the jar in br is kary's brand. its good. havent tried the other two, just because i didnt see them at the store. (i go to the storre and stock up on stuff every time i am down there!) sometimes i make my own, if i have time, sometimes i use the stuff in a jar, sometimes i use what ive put in my freezer. any of em will do. i prefer my own, its not a sin to use store bought.
I tried making roux here at 6,000 feet one time. Set the smoke alarm off. Used the stuff in the jar ever since. :thumb:
Roux...from a jar? Sinners Butter and flour to the very edge of burnt. Roux is a labor of love and so is it's end result. Shame on the soul who ever thunk to shortcut it's process. If you are gonna be lazy, geaux get it served by someone who loved it into the bowl. There is some repentin needin done round here. Hair from a dog on a cloudy day if you ain't the kneelin type.
You don't really believe that restaurants make the roux the traditional way, do you Cali? No profit in that. Every one that I have talked to uses a commercial "gumbo base".
