Which roux is cooked 5-10 minutes; nutty and rich-medium brown color?

Which roux is cooked 5-10 minutes; nutty and rich-medium brown color?

• A. Beurre Manie
• B. Roux
• C. Brown Roux
• D. White Roux

Answer: (C)

Roux color and flavor develop as you cook the flour and fat longer. White roux is cooked just a short time for a pale, mild base; blond roux is cooked a bit longer to reach a light tan; brown roux is cooked further to a medium brown with a nutty aroma. The description of a 5–10 minute cook giving a nutty, rich medium brown color matches Brown Roux precisely. Beurre Manie isn’t a cooked roux at all but a butter-flour paste used to finish sauces; plain “roux” could be any stage, but the specific nutty aroma and medium brown shade point to Brown Roux.

Roux color and flavor develop as you cook the flour and fat longer. White roux is cooked just a short time for a pale, mild base; blond roux is cooked a bit longer to reach a light tan; brown roux is cooked further to a medium brown with a nutty aroma. The description of a 5–10 minute cook giving a nutty, rich medium brown color matches Brown Roux precisely. Beurre Manie isn’t a cooked roux at all but a butter-flour paste used to finish sauces; plain “roux” could be any stage, but the specific nutty aroma and medium brown shade point to Brown Roux.