| Brick Roux A dark reddish roux can be formed by continuing to slowly heat the mixture on the stove top. One thing you will notice as you continue to heat the roux is that as it becomes darker, it becomes more liquidy and less like a paste. At this point do not become tempted to add more flour. The darker any roux, the less thickening power it has. But the darker the more flavor. If you want to really thicken a soup or stew with a brick roux make sure you triple the amount you make. | 
