Tag: white roux

  • 0015. Roux Blanc, White Roux

    0015. Roux Blanc, White Roux

     

    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

    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