Dark roux

Dark roux is a basic mixture in cooking used as a base to thicken sauces, stews, and soups. It is made from flour and fat (usually butter or oil) that are cooked together slowly until they reach a dark brown color, which gives it a deeper, toasted flavor compared to a light or medium roux.

Origin: Roux has its roots in French cuisine, where it is a key element in classical culinary technique. Dark roux is especially common in Cajun and Creole cooking from Louisiana, as well as in many traditional European recipes.

Properties: In addition to its thickening function, dark roux provides a characteristic flavor and attractive color to dishes. The prolonged cooking of the flour prevents a raw taste and develops toasted, slightly nutty notes, which adds complexity to sauces and broths.

Names in Spanish from Latin America: Although it is generally known simply as "roux," in some regions you may also hear it called mezcla base espesante (thickening base mixture) or base tostada (toasted base), although these terms are less common. There is no very widespread exact synonym, so it is common to use the French term even in Spanish recipes.