Which roux is cooked until it is very dark, developing a nutty/roasted flavor and having the least thickening power?

Which roux is cooked until it is very dark, developing a nutty/roasted flavor and having the least thickening power?

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

Answer: (D)

Roux thickening power drops as it cooks longer, while flavor deepens with color. As roux darkens, starches break down into dextrins, so you gain a rich, roasted aroma and nutty notes, but lose the stiff thickening ability you get from lighter roux. White roux gives the strongest thickening with a mild taste; blond roux offers some color and a stronger flavor without losing too much thickening; brown roux adds a deeper roasted flavor but reduces thickening further. When cooked very dark, you get a pronounced nutty, roasted flavor with the least thickening. That combination—the very dark color, nutty aroma, and minimal thickening power—fits Dark Brown Roux.

Roux thickening power drops as it cooks longer, while flavor deepens with color. As roux darkens, starches break down into dextrins, so you gain a rich, roasted aroma and nutty notes, but lose the stiff thickening ability you get from lighter roux. White roux gives the strongest thickening with a mild taste; blond roux offers some color and a stronger flavor without losing too much thickening; brown roux adds a deeper roasted flavor but reduces thickening further. When cooked very dark, you get a pronounced nutty, roasted flavor with the least thickening. That combination—the very dark color, nutty aroma, and minimal thickening power—fits Dark Brown Roux.