Which description best fits blonde roux in terms of color and flavor development?

Which description best fits blonde roux in terms of color and flavor development?

• A. It remains a white color with no nutty flavor.
• B. It has a light nutty flavor and pale golden color developed by cooking longer than a white roux.
• C. It browns to a dark brown color.
• D. It is used interchangeably with white roux.

Answer: (B)

Roux color and flavor develop together as you cook it. White roux is cooked just enough to stay pale and has no noticeable nutty aroma. Blonde roux is cooked longer, so it takes on a pale golden color and develops a light, nutty note. It sits between white and brown roux in both hue and flavor, giving sauces a gentle toasted character without becoming as dark or deeply flavored as a brown roux. The description that mentions a light nutty flavor and pale golden color achieved by cooking longer than white roux is the one that best fits blonde roux.

Roux color and flavor develop together as you cook it. White roux is cooked just enough to stay pale and has no noticeable nutty aroma. Blonde roux is cooked longer, so it takes on a pale golden color and develops a light, nutty note. It sits between white and brown roux in both hue and flavor, giving sauces a gentle toasted character without becoming as dark or deeply flavored as a brown roux. The description that mentions a light nutty flavor and pale golden color achieved by cooking longer than white roux is the one that best fits blonde roux.