I've never had jar roux that didn't taste of stale oil. Maybe I've been unlucky, but I'm probably just a liar. Once you get the hang of making roux and realiz

I've never had jar roux that didn't taste of stale oil. Maybe I've been unlucky, but I'm probably just a liar. Once you get the hang of making roux and realize you don't have to get it the color of black coffee to make good gumbo, it's just not that hard. And it's 10 cents worth of ingredients, not us$10 for a jar. But then, I'm a white guy so unworthy to comment.