Final answer:
The difference between white, blond, and brown roux involves their cooking time, color, and flavor complexity, with white being the lightest and brown having the deepest color and richest flavor.
Step-by-step explanation:
The difference between a white, blond, and brown roux primarily lies in their cooking duration and resulting color and flavor. A white roux is cooked for the shortest amount of time, just long enough to eliminate the taste of raw flour. It has a pale color and is used in sauces like Béchamel. A blond roux is cooked a bit longer until it takes on a light brown, or straw blonde color, which contributes to a slightly nuttier flavor.
It's often used in gravies and lighter sauces. Lastly, a brown roux is cooked the longest, until it becomes a deep brown color with a rich, toasty flavor, making it suitable for darker sauces like Gumbo. A blond roux is made by cooking the flour and fat a bit longer, until it turns a golden color. It has a slightly nutty flavor. A brown roux is cooked the longest, until it reaches a deep brown color. It has a rich, toasted taste and is commonly used in dishes like gumbo.