Which roux yields a nutty flavor and a medium brown color?

Which roux yields a nutty flavor and a medium brown color?

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

Answer: (B)

To get a nutty flavor along with a medium brown color, you toast the flour in fat longer to create a brown roux. The extended cooking develops that toasty, nutty aroma and the color shifts from pale to medium brown, which distinguishes it from lighter roux that remain pale and milder in flavor. White roux is cooked briefly and stays pale with a gentler taste. Beurre manié is simply a butter-flour paste used as a quick thickener, not a roux with toasted flavors. Liaison is egg yolks and cream used to enrich and lightly thicken a sauce, not a roux. So the combination of nutty flavor and medium brown color points to brown roux.

To get a nutty flavor along with a medium brown color, you toast the flour in fat longer to create a brown roux. The extended cooking develops that toasty, nutty aroma and the color shifts from pale to medium brown, which distinguishes it from lighter roux that remain pale and milder in flavor. White roux is cooked briefly and stays pale with a gentler taste. Beurre manié is simply a butter-flour paste used as a quick thickener, not a roux with toasted flavors. Liaison is egg yolks and cream used to enrich and lightly thicken a sauce, not a roux. So the combination of nutty flavor and medium brown color points to brown roux.