Roux (Dark Brown) 01
This is how to make a Dark Brown Roux for use in most Cajun and Creole dishes… much darker and richer than a Blonde or Brown Roux in color and flavor, the Dark Brown Roux is more intense than the others, but less thickening power than the White, Blonde or Brown Roux’s. The basic rule is Half & Half; half fat (butter, vegetable or animal oil), and half flour. Most folks start with a little less flour, and then add it closer to the end of the process to get a roux to the consistency they need to achieve the thickness their looking for in the end product; thicker roux will give you a thicker soup for instance. So for the basics, I’ll start off with a batch of roux that is small for a restaurant but more than enough for most immediate home uses… 1 lb. Fat to 1 lb. Flour, but adjust these amounts up or down depending on how much liquid you need to thicken.