5. Fill in the blank with the proper type (color) of roux used to prepare each of the listed sauces eloute; __ roux Espangnole: __ roux Bechamel: __ roux

## Step 1<br />The problem is asking us to identify the type of roux used in each of the listed sauces. Roux is a mixture of flour and fat used to thicken sauces in French cuisine. The type of roux used can vary depending on the sauce.<br /><br />## Step 2<br />The first sauce listed is eloute. This is a white sauce made from a white roux, which is a roux made with white flour and white fat, typically butter.<br /><br />## Step 3<br />The second sauce listed is Espagnole. This is a brown sauce that uses a brown roux, which is a roux made with brown flour and brown fat, typically browned butter or oil.<br /><br />## Step 4<br />The third sauce listed is Bechamel. This is another white sauce that also uses a white roux.