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A buddy of mine (who is not from nola and is not really into cooking, so he is not going to attempt making a roux) has a jar of Savoie roux. He asked me to take a look at their suggested recipe, and it calls for 4 heaping tablespoons of roux for 4 qrts stock. I feel this is way too little roux, but I have never used the premade stuff. I would recommend him using at least a full cup of roux. Anyone have any experience with this stuff, or have any guidance?