Which of the following is NOT a common roux color?

• A. White
• B. Blond
• C. Brown
• D. Green

Answer: (D)

Roux is a flour-and-fat paste whose color comes from how long you cook it, and that color tells you the level of flavor and thickening it will provide. White roux is cooked only briefly, giving a pale color and a mild thickening for sauces like béchamel. Blond roux cooks a bit longer, developing a nutty aroma suitable for velouté-type sauces. Brown roux goes even longer, achieving a deep, roasted flavor used in rich sauces such as espagnole. A green roux isn’t a standard, traditional roux color; green would imply introducing herbs, spinach, or other green ingredients, which moves away from the classic roux and its typical sauces. So green is not a common roux color.