What is the cooking time relationship concerning darker roux?

Darker roux requires a longer cooking time compared to lighter variations, such as white or blonde roux. This is due to the higher fat content and the Maillard reaction that occurs during the cooking process, which deepens the color and enhances the flavor. As the roux cooks, the heat causes the starches to break down, resulting in a nuttier, more complex flavor profile.

The extended cooking time allows for the development of those deeper flavors, which enrich sauces, soups, and gumbos, particularly in Cajun and Creole cuisines. This is why the correct answer indicates that darker roux both cooks slower and has more flavor, since the flavors intensify the longer the roux is cooked.