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there are 4 basic roux

  • light (or what the cajuns call blond)
  • medium (or peanut-butter colored)
  • dark
  • and white (the light roux is manly the same )


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15y ago
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Khushi Sainii

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2y ago
There are 4 basic roux
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Khushi Sainii

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2y ago
• light ( Or what the Cajuns call blond )
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Khushi Sainii

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2y ago

What types of roux

What types of roux
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Q: What are the types of roux?
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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.


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