Louisiana Creole cuisine sauce or soup thicker." The fat and flour are cooked together on the stovetop until the mixture reaches a certain level of brownness, or darkness. Creole roux in New Orleans are known to be lighter than Cajun roux and are usually made with butter or bacon fat and flour. But certain Creole dishes use a dark roux. Dark roux are usually made with oil or bacon fat and flour. The scent of a good roux is so strong that it stays in clothes until they are washed. The scent is so widely recognized in Louisiana that others can tell if
Butter because of its low melting point. Pastry makers often chill all their ingredients and utensils while working with a butter dough. As butter is essentially just the milk fat, it contains only traces of lactose, so moderate consumption of butter is not a problem for lactose intolerant people. People with milk allergies may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions. Whole milk, butter and cream have high levels of saturated fat. Butter is a good source of Vitamin A. The molecular composition of butter which contribute to butter's distinct flavor includes: fatty