Blood

Brown roux is cooked over moderate heat for a longer time than the white roux or blond roux. This extended cooking time affects the thickening qualities of the flour, therefore a little more flour is necessary. While white and blond roux uses butter Brown roux you can use other fats. Flour browns better using fats that can withstand higher temperatures than butter. To correctly brown the roux, it must be stirred constantly and cooked for 5 to 10 minutes

Brown Roux
	Yield: to thicken 1 quart or 1 liter of sauce
Ingredients	U.S.	Metric
For sauce
Butter or Fat	2 ounces	60 grams
Flour	3 ounces	90 grams

For soup
Butter	1 ounce	30 grams
Flour	2 ounces	60 grams

Procedure
1. Melt the fat in a sauce pan
2. Remove the pan from the heat and stir in the sifted flour
3. Cook the flour with the butter or fat over a moderate heat, before 5 to 10 minutes allowing the roux to brown.
4. Allow the roux to cool before adding to liquid
Never add hot roux to hot liquid as it will cook too fast and cause lumps.