![]() ![]() Recipe: Slow cooker spicy Cajun gumbo > Step 2: Mix your rouxĪll you need to make a roux is fat and flour. Like the brown roux, it is most commonly used in Cajun dishes. You know you have a dark brown roux on your hands when its color reaches a milk-chocolate appearance. Due to its thinness, its primary purpose is to add flavor, with its thickening properties the secondary purpose. The brown roux is thinner in consistency than either the blonde or white variety, and its flavor is richer, making it a popular choice for gumbo or Creole-style recipes.ĭark brown roux: The dark brown roux is the thinnest roux of the bunch because it has been cooked for approximately 45 minutes. ![]() ![]() Blonde roux are especially good for stock-based sauces, stews and chilis.īrown roux: Cooked for approximately 35 minutes, the brown roux has a light, peanut-butter-like color with a vaguely sharp aroma. Like the white roux, this roux is one of the most common thickening agents used in day-to-day cooking. Recipe: New England clam chowder >īlonde roux: Cooked for approximately 20 minutes, this light, golden-colored roux smells a little like popcorn or toasted bread. White roux: Cooked for approximately 5 minutes, the white variety is the thickest roux designed to be used in chowders, macaroni and cheese and milk-based sauces. The flavor and thickness of the roux changes based on how long you cook the ingredients: There are four different types of roux - white, blonde, brown and dark brown. Roux are fairly simple to make, but it’s important that you understand the different varieties and their uses before getting started. ![]()
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