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 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 |
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