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RATING:
PREPARATION TIME: 15 Min
COOKING TIME: 30 Min
START TO FINISH: 1 Hr
STOVETOP
SAUCE
DIFFICULTY: EASY
MAKES 6 CUPS
RECIPE PAGES: 1
ROUX - DARK RED - BROWN
A Roux can be made through several "degrees": White, Blond, Dark, Red and Brick. The
longer it is cooked for, the darker it gets. The darker it gets, the more color and flavor it
will bring to a Sauce. BUT CONVERSELY: The darker it gets, the less it is able to thicken
the Sauce. A White Roux has 4X the thickening power of a Brick Roux, so you will need 4X
the Brick Roux volume of a White Roux in order to thicken the dish to the same degree.
Technically, the "perfect" Roux is made by combining Flour and Oil by equal weights and
NOT by using equal Volumes (cups, etc.), but if you are careful to not "pack" the Flour in
the cup, equal volumes works just fine.
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