Housemade Dark Roux

Dark Roux is a type of roux (a mixture of canola oil and flour) that is cooked longer than a standard roux, resulting in a darker color and a deeper, more complex nutty, toasted flavor. Roux is typically used in cooking to thicken sauces, soups, and stews, and it is a fundamental ingredient in many French and Cajun/Creole dishes. Dark roux can also be used to thicken hearty sauces and dishes such as beef bourguignon and coq au vin, and in stews and braises to deepen the flavor of slow-cooked meats. It's also used for gravies, adding richness to roasted meats, and in chili and hearty soups to enhance flavor and thicken the consistency.

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