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NutriBuddy™ 
Description
Roux is flour and fat cooked together and used to thicken sauces. It is typically made from equal parts of flour and fat by weight. Equal part of fat and flour (1:1) is cooked over flame to get the required color and doneness. Brown roux is a roux that has passed both the “white roux” and “blond roux” stages, and that is allowed to cook until it is a dark brown. Brown roux is a good, general-purpose roux to keep on hand for thickening stock-based sauces, soups, and stews. The thickening power of brown roux is less because of the cooked flour and hence the quantity required is more in sauce making. Its aroma is more pronounced and sharper than the nutty smell of blond roux.