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


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:
Mise-en-place for making roux


Blond 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 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.

blonde roux

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.

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