How many types of roux are commonly recognized?

• A. Four
• B. Two
• C. Three
• D. Five

Answer: (C)

Roux is classified by color, which goes hand in hand with how long it’s cooked and how much flavor develops. The three commonly recognized types are white, blond, and brown. White roux is cooked only briefly to remove the raw flour taste and stays pale, making it ideal for white sauces like béchamel where you want minimal color. Blond roux is cooked a bit longer, turning a light golden color with a mild nutty aroma, and it’s great for velouté and sauces that need more body without a strong color. Brown roux is cooked the longest until it’s medium to dark brown, yielding a deeper nutty flavor and color; it thickens less than white roux but adds rich, dark notes, which suits darker sauces like espagnole or gravies. Because the color and flavor progression moves from pale to deep, three forms are the standard reference.