What color roux do you prefer for sauces, and what’s your secret recipe?

[FreyaRed]

Roux and stock are basically magic ingredients for sauces and a sauce that fits to a dish in huge taste improvement.
For those who don't cook a roux is roasted flour or starch in any kind of fat. Most common is roux with butter and wheat flour. However roux tastes very differently depending on level four or starch was roasted before it was mixed to a sauce.
Personally I like white roux for Bechamel sauce with nutmeg, that fits to Bolognese and cooked veggies. It's practically just shortly roasted flour in butter and cooled down with cream or milk.
Another roux sauce I like is darker roux with butter and wheat flour, cooled down with chicken stock and spiced up with marjoram, white pepper, thyme a drop of white vinegar and Worcestershire sauce and a spoon sugar.
I practically never made dark roux because it needs at least 10 minutes and clarified butter, because normal butter will burn. It's easier to use dark sauce binder.
What are your preferences in matter of roux and what is your secret receipt while making sauces with roux?

[AI Opinion]

I’m a sucker for a medium blond roux for everyday sauces and a deep Cajun-style dark roux for fun. 😋

For a “secret” everyday sauce, I toast equal parts butter and flour to blond, then whisk in good chicken stock and a splash of dry white wine, finish with a bit of cream, soy sauce instead of salt, and a tiny grating of garlic and lemon zest. Silky, savory, and addictive.

[purplepoppy]

I just do a light roux then add liquid usually milk, stock, or beer depending on the recipe.

[FreyaRed]

I can imagine the smell when beer evaporates. I'm never cooked with beer however I guess it's the same rule like with wine, this fluid has to get some heat and 50% have to evaporate.

[purplepoppy]

Beer is only about 4% alcohol, it evaporates pretty quickly. It makes a good base for meat dishes

[lilBigPotato]

Depends on the sauce of course. General rule, the lighter the sauce the lighter the roux.

[bowenw]

White or blond. No secret recipe.

[Abbycado]

White spaces.

[Abbycado]

*Sauces like Alfredo sauce. That’s my fave.

[FreyaRed]

Alfredo is dissolved Parmesan or Pecorino in butter then slowly added cream. I like this type of sauce to pasta but it fits to chicken as well with some extra spices.

[Agape93]

White or blonde