Roux 3 Butter (Brown Roux)

This is the same roux as roux 2, just returned to the saucepan. This brown roux has been cooked longer to develop the color and flavor. Probably good for a thick sauce or gravy. This roux is equal parts flour and clarified (4 Tbsp each). It took another 2-3 min longer over low heat than Roux 2. The black roux is an earlier canola oil version.

Done