What are the three types of roux sauces?
-is cooked only briefly and should be removed from the heat as soon as it develops a frothy, bubbly appearance. It is used in white sauces, such as béchamel, or in dishes where little or no color is desired
-is cooked slightly longer than white roux, and should begin to take on a little colors as the flour caramelizes. It is used in ivory-colored, such as véloute, or where a richer flavor is desired.
-is cooked until it develops a darker color and nutty aroma and flavor. Brown roux is used in brown sauces and dishes where a darker color is desired. It is important to remember that cooking a starch before adding a liquid breaks down the starch granules and prevents gelatinization from occurring. Therefore, because brown roux is cooked longer than white roux, more brown roux s required to thicken a given quantity of liquid.