Posted on Nov 20, 2012 in Basics, Escoffier, Escoffier Recipes, Extras | 0 comments


Escoffier recipe for making roux blanc, white roux, at home (Escoffier, 15).

What is roux? It’s a simple thickener, made with only two ingredients – butter and flour! Roux blanc (“roo BLONK”), is cooked much shorter than roux blond and roux brun. This can be made in just a few minutes.

Mise en place for white roux:
Mise-en-place for making roux


Roux Blanc, White Roux

Make some clarified butter, by melting the unsalted butter, skimming off its foam and saving the yellow butterfat.

Make clarified butter

Clarified Butter

Mix the clarified butter and flour together in a heavy pan and cook on low heat, whisking for 5-10 minutes — or until the flour smells a little nutty and takes on a sheen. It may take more or less time depending on the level of heat used.

whisk flour and butter together

Remember, you want to cook it just long enough to cook out the real floury taste.

roux blanc

This roux may used to thicken up white sauces.

white roux

Blond roux and brown roux are made the exact same way, only cooked longer until the flour browns more. Here’s a shot of them side-by-side for comparison. From left to right: white, blond and brown roux.

White, Blond, and Brown Roux

225g clarified unsalted butter
275g sifted, all-purpose flour

Salter digital scale
Cutting board and kitchen knife
Heavy-bottomed pan or medium saucepan
Wire whisk
Plastic container