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
Apple butter cored for apple sauces but not for apple butter, allowing it to have a much stronger apple taste. The two also differ in cooking time; apple sauce just needs to be cooked until the apples are soft enough to be pureed, while apple butter needs to be cooked until the apples brown, break down and thicken. As a result of its long cooking time, apple butter is a much darker, caramel brown color, while apple sauce is usually a lighter golden color. Apple sauce has a more liquid consistency while apple butter is thicker and is more spreadable. In various