Which roux is cooked 2-3 minutes; bland flavor, a little starchy, most thickening power?

Which roux is cooked 2-3 minutes; bland flavor, a little starchy, most thickening power?

• A. Liaison
• B. White Roux
• C. Slurry
• D. Brown Roux

Answer: (B)

Roux thickening power and flavor are driven by how long you cook it and how dark it becomes. White roux is cooked only about 2–3 minutes, which keeps it pale and mild in flavor while maintaining the starch’s ability to swell and thicken. That combination gives the most thickening power for a given amount, without imparting color or strong flavors to the sauce. A brown roux, cooked longer, develops deeper color and nutty flavor but loses some thickening strength as the starch is altered. A slurry is not a roux at all; it’s starch dispersed in water used for quick thickening without changing roux flavor or color. Liaison is finishing with egg yolk and cream, not a thickener.

Roux thickening power and flavor are driven by how long you cook it and how dark it becomes. White roux is cooked only about 2–3 minutes, which keeps it pale and mild in flavor while maintaining the starch’s ability to swell and thicken. That combination gives the most thickening power for a given amount, without imparting color or strong flavors to the sauce. A brown roux, cooked longer, develops deeper color and nutty flavor but loses some thickening strength as the starch is altered. A slurry is not a roux at all; it’s starch dispersed in water used for quick thickening without changing roux flavor or color. Liaison is finishing with egg yolk and cream, not a thickener.