White roux
-is cooked only briefly and should be removed from the heat as soon as it develops a frothy, bubbly appearance. It is used in white sauces, such as béchamel, or in dishes where little or no color is desired
Blond roux
-is cooked slightly longer than white roux, and should begin to take on a little colors as the flour caramelizes. It is used in ivory-colored, such as véloute, or where a richer flavor is desired.
Brown roux
-is cooked until it develops a darker color and nutty aroma and flavor. Brown roux is used in brown sauces and dishes where a darker color is desired. It is important to remember that cooking a starch before adding a liquid breaks down the starch granules and prevents gelatinization from occurring. Therefore, because brown roux is cooked longer than white roux, more brown roux s required to thicken a given quantity of liquid.
there are 4 basic rouxlight (or what the cajuns call blond)medium (or peanut-butter colored)darkand white (the light roux is manly the same )
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imagine not knowing the difference between the two smh
There are three main types of roux: white, blond, and brown. White roux is cooked for a short time and has a light color and mild flavor. Blond roux is cooked a bit longer, resulting in a slightly darker color and nuttier flavor. Brown roux is cooked the longest, giving it a deep brown color and a rich, toasty flavor.
roux saucecheese saucecream saucebolognese saucetomato saucepesto sauce
The plural form of "roux" is "roux." The word "roux" is originally from French, and it remains the same in its plural form.
Le Roux Smith Le Roux died in 1963.
Le Roux Smith Le Roux was born in 1914.
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Emilia Roux's birth name is Emelia Roux.
Tony Roux's birth name is Antonio Roux.
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