Which roux is cooked for 5-10 minutes and has a nutty, rich medium brown color?

Which roux is cooked for 5-10 minutes and has a nutty, rich medium brown color?

• A. Blond Roux
• B. Brown Roux
• C. Dark Brown Roux
• D. Slurry

Answer: (B)

Roux color deepens as flour cooks in fat, signaling both flavor development and thickening power. A medium brown shade cooked for about 5–10 minutes delivers a nutty, rich aroma and color, which is the Brown Roux. Blond roux stays lighter and is cooked for less time, giving a milder flavor; dark brown roux is cooked even longer for a deeper, roasted flavor and a darker hue. A slurry isn’t a roux at all—it's just starch whisked with liquid and doesn’t develop the toasted color or fat-based flavor of a true roux.

Roux color deepens as flour cooks in fat, signaling both flavor development and thickening power. A medium brown shade cooked for about 5–10 minutes delivers a nutty, rich aroma and color, which is the Brown Roux. Blond roux stays lighter and is cooked for less time, giving a milder flavor; dark brown roux is cooked even longer for a deeper, roasted flavor and a darker hue. A slurry isn’t a roux at all—it's just starch whisked with liquid and doesn’t develop the toasted color or fat-based flavor of a true roux.