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You are here: Home / Thickeners / Roux / Blond Roux

Blond Roux

This page first published: Jan 6, 2004 · Updated: Oct 4, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Blond roux

jeffreyw / flickr / 2009 / CC BY 2.0

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.

The next stage is a “brown roux“.

“Blond roux is made only with butter [Ed: meaning, as opposed to using other cooking fats.] The proportions of butter and flour are the same as for brown roux. [Ed: meaning, equal proportions.] It is cooked more rapidly and it is only made at the moment it is needed. Its colour should be a pale gold.” [1]New Larousse Gastronomique. Paris: Librarie Larousse. English edition 1977. Page 782.

 

Literature and Lore

Here are directions for a blond roux from the famous French chef, Marie-Antoine Carême:

“Blond roux for Spanish sauce: You make it as shown above [Ed: for the white roux]; only you let it cook two hours on the ashes of a soft heat, in order to color it gradually little by little a deep blond, and then you use it, or you put it in a small terrine that you cover with a round of buttered paper.” [2]Carême, Marie-Antoine. L’art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique. Paris: Comptoir des Impimeurs-Unis. 1847. Vol 1. Page 55.

References[+]

References
↑1 New Larousse Gastronomique. Paris: Librarie Larousse. English edition 1977. Page 782.
↑2 Carême, Marie-Antoine. L’art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique. Paris: Comptoir des Impimeurs-Unis. 1847. Vol 1. Page 55.

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