Click here to Login
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Roux is flour and fat cooked together and used to thicken sauces. It is typically made from equal parts of flour and fat by weight. Blond roux is a roux that has passed the “white roux” stage, meaning the flour is cooked, and that is then allowed to turn a light brown as the flour and butter in it cook a bit more. A blond roux is perfect when you are making a bechamel sauce, mornay sauce, thickening a milk or cream gravy, or looking to add body to soups. To make blond roux at home, melt the butter in a hot pot. Be very careful and don't let it brown. Sieve the flour, add it to the butter and mix with a whisk until it forms a smooth, uniform mixture. Cook the roux for 4 minutes or until the color is blond or golden. Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow the roux to cool to room temperature, or refrigerate.