Which statement best describes the difference between white roux and blonde roux in terms of color development and flavor?

Which statement best describes the difference between white roux and blonde roux in terms of color development and flavor?

• A. White roux browns to a deep color.
• B. Blonde roux tastes clean and bright with no nutty notes.
• C. White roux is prepared by browning briefly.
• D. White roux cooks briefly for a clean taste; blonde roux cooks longer, developing a light nutty flavor and a pale golden color.

Answer: (D)

Color development in a roux tracks flavor: the longer flour cooks, the more nutty flavors emerge. White roux is cooked only briefly, staying very pale and delivering a clean, neutral taste. Blonde roux is cooked a bit longer, which develops a light nutty aroma and flavor along with a pale golden color. That combination—white roux: brief cook for a clean taste; blonde roux: longer cook for a light nutty flavor and pale golden color—is the best description. The other statements misstate either the color or the flavor: white roux isn’t browned to a deep color, and claiming white roux tastes clean with no nutty notes ignores the slight toasting that characterizes blonde roux.

Color development in a roux tracks flavor: the longer flour cooks, the more nutty flavors emerge. White roux is cooked only briefly, staying very pale and delivering a clean, neutral taste. Blonde roux is cooked a bit longer, which develops a light nutty aroma and flavor along with a pale golden color. That combination—white roux: brief cook for a clean taste; blonde roux: longer cook for a light nutty flavor and pale golden color—is the best description. The other statements misstate either the color or the flavor: white roux isn’t browned to a deep color, and claiming white roux tastes clean with no nutty notes ignores the slight toasting that characterizes blonde roux.