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Home > Cooking Tips n Tricks >   Making a Dark Roux
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Description   Roux can be both intimidating and confusing.   It used as both a thickeing agent and a favoring agent. Vegetable or Macadamia oil is used when producing dark roux as theyy do not burn at high temperatures like butter will. The Key to any dark Roux is to add the liquid by VOLUME and the flour by WEIGHT The lighter the roux, the greater its thickening property, the darker the roux, the greater the flavor. Roux is defined by color White>Blond>Brown>Brick & Burned Burned is Bad.  Brick is the essence of both Cajun & Creole Cuisine.  The best way to get the roux right, put it in the oven instead of on the stove top! Se you oven to 350F, Mixyour Roux, put in the oven for 45 minuts and you are close to done!

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