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Brown Roux
Brown Roux is a roux that has passed both the "white roux" and "blond roux" stage, and that is allowed to cook until it is a dark brown. This is used in brown sauces (the French kind, not the English kind in a bottle); and in Creole and Cajun cooking.
It is also excellent for thickening gravies with.
See Also
Gravy
Other entries for Roux
Beurre Manié, Blond Roux, Brown Roux, Roux, White Roux
Other entries for Thickeners
Alginic Acid, Arrowroot, Carrageen, Cassava Flour, Clear Jel, Gelatin, Genugel, Guar Gum, Lecithin, Locust Bean Gum, Lotus Root Flour, Marshmallow Powder, Panade, Pectin, Tapioca, Xanthan Gum
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