Which of the following is NOT a traditional roux color variation?

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Multiple Choice

Which of the following is NOT a traditional roux color variation?

Roux color variations reflect how long the flour has been cooked in fat, which changes both flavor and thickening power. The traditional categories are white, blond, and brown, with some kitchens also using dark brown for very toasted sauces. Beige isn’t one of these standard terms you’ll see used to describe a roux; if a roux looks beige, it’s essentially between blond and brown and not a recognized, named stage. So the color that isn’t a traditional roux variation is beige. For reference, white roux gives the lightest, milder sauces (like béchamel), blond roux the mid-range for velouté, and brown roux the deeper flavor used in sauces like espagnole.

Roux color variations reflect how long the flour has been cooked in fat, which changes both flavor and thickening power. The traditional categories are white, blond, and brown, with some kitchens also using dark brown for very toasted sauces. Beige isn’t one of these standard terms you’ll see used to describe a roux; if a roux looks beige, it’s essentially between blond and brown and not a recognized, named stage. So the color that isn’t a traditional roux variation is beige. For reference, white roux gives the lightest, milder sauces (like béchamel), blond roux the mid-range for velouté, and brown roux the deeper flavor used in sauces like espagnole.

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