Brown Roux

Store in an airtight container in the refrigerator or freezer.

Use a heavy-bottomed pan over medium-low heat to prevent burning.

Stir constantly to ensure even cooking and avoid scorching.

The darker the roux, the less thickening power it has, but the richer the flavor.

Cool the roux slightly before adding liquid to prevent clumping.

Gumbo

Jambalaya

Etouffee

Rich gravies

Thickened stews

Cooking the roux too quickly over high heat, which can lead to burning.

Not stirring continuously, causing uneven cooking and potential scorching.

Adding liquid to a very hot roux, which can create lumps.