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
Drawn butter Drawn butter Drawn butter is melted butter, often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter; while others insist that it should not be clarified. When it is served with seafood, diners often add lemon juice to it. In the 18th century, a small amount of flour and water or milk was often added to melted butter to thicken it and prevent it from separating. Later in the 19th century, increasing amounts of flour and water were used. These sauces may themselves be named simply "melted butter", "drawn butter", or "drawn butter sauce",