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:
Roux Blanc, White 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 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.
Remember, you want to cook it just long enough to cook out the real floury taste.
This roux may used to thicken up white sauces.
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.
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
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