Escoffier recipe for making roux blond, blond roux, at home (Escoffier, 14).

What is a roux? It’s a simple thickener, made with only two ingredients – butter and flour! Roux blond (“roo BLON”), is made the same way as roux blanc. The only difference is it’s cooked few minutes more, until the flour starts turning a golden blonde color. Keep cooking it and you get roux brun.

Mise en place for blond roux:

Blond Roux

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

Mix the clarified butter and flour together in a heavy pan and cook on low heat, whisking for about 15-20 minutes — or until the flour smells nutty and begins to turn a golden color. It may take more or less time depending on the level of heat used.

This roux is used to thicken up lighter-colored sauces, like fish velouté.

White roux and brown roux are made the exact same way, only cooked for different lengths of time. Here’s a shot of them side-by-side for comparison. From left to right: white, blond and brown roux.

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

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