Shipping & Prepping
Priority Overnight: overnight scheduled morning delivery by 10:30 AM (in most areas) to Commercial and Residential addresses, or on a Sunday/holiday available in many major markets for an additional fee.
Overnight Saturday: regular overnight Saturday deliveries by noon (in most areas).
Standard Overnight: overnight, afternoon delivery. Delivers by 3:30 PM or 4:30 PM to Commercial addresses; delivers by 7:00 PM (sometimes even later) to Residential addresses.
Second Day Air: delivers by the end of the 2nd business day. Delivers by 5:00 PM to Commercial addresses; delivers by 7:00 PM (sometimes even later) to Residential addresses.
Second Day Air Saturday: delivers by the end of the day Saturday.
Ground: delivers by 5:00 PM to Commercial addresses. Delivers between 9:00 AM and 7:00 PM (sometimes even later) to Residential addresses.
* Availability of this shipping method may vary.
NOTE: All delivery times are 1-2 day and based on mail USPS estimated time of arrival (see map and enter zip code 80205 for delivery times HERE)
DO use roux at room temperature. With our free express shipping, all roux is made fresh and sent directly from our cold storage warehouse to your door. Roux will arrive promptly and ready to use at room temperature, as to be expected. You can refreeze or refrigerate your roux.
DO stop and Season-To-Taste (STT) and ensure your level of flavor when cooking, as we add NO SALT or SUGAR to our roux. Also, Red Roux's heat index is mild-medium. Feel free to add more cayenne, red pepper flakes or your favorite hot sauce to suit your own tastes.
DO cook with love from your heart and you'll never be disappointed!
DON’T burn! Use low-moderate heat to melt and then mix your roux while adding your liquids. You may increase the heat once the roux has been absorbed by the liquid. Burnt roux is just bad and unusable. Start again.
DON’T attempt to cut frozen roux! Many kitchen accidents happen with dull knives and frozen foods. If still frozen upon arrival, let the Red Roux come to room temp. You can refreeze or refrigerate your roux after or before use.
DON’T forget that you will know how thick or thin your base will be when it comes to a boil. That's as thick as the roux is going to get when it comes to a boil. To increase thickness use a little boiling liquid from your pot or pan, add it to a smaller pan on low flame, mix in 1 oz – 2 oz more Red Roux (or flour) and add back to original pot or pan to thicken.