componentL1 · basicHistory unverifiedscratch: kitchen
Blond roux
blond-roux · roux · French
About
Equal butter and flour cooked until the raw flour taste is gone but the color stays pale. It thickens béchamel and other white sauces.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Roux is a classical French thickening paste of fat and flour cooked to a chosen color stage. Dating and regional variants are not asserted here.
Sources
- Classical French sauce teaching (general)
Skill ladder
- L1 Blond roux · this page
- L2 Cooked blond roux
- L3 Clarified blond roux
Uses
- Raw roux 100 g
Preparations used
Used in
- New England clam chowder dish
- Advanced New England clam chowder dish
- Classic New England clam chowder dish
- Coq au vin dish
- Fiskeboller dish
- Advanced Fiskeboller dish
- Classic Fiskeboller dish
- Osso buco dish
- Advanced Osso buco dish
- Classic Osso buco dish
- Swedish meatballs dish
- Sauce velouté from clarified roux dish
Similar in this layer
- Clarified blond roux 0.94
- Cooked blond roux 0.94
- Advanced brown roux 0.51
- Classic brown roux 0.51
- Brown roux 0.47
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 50.0 g Unsalted butterpath blond-roux → raw-roux → unsalted-butter
- 50.0 g All-purpose wheat flourpath blond-roux → raw-roux → wheat-flour