Which roux in a jar is the best? I like the Kary's the most, but have never tried Richard's.

I mentioned this in another thread but it takes two jars of the dry roux to equal one of the regular ones. It's clearly on the jar- 8oz/16oz but some people may assume it's a one-to-one ratio and not get enough.

Only jar users need apply.

Hang around though, I have a feeling this may end up being just as emotional as the other roux debate.

Is powdered milk called not milk? Powdered eggs called not eggs?

Ok. Now tell me which one you like the best.