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    Home » Recipes » Basic Components

    How to make a white roux and its related mother sauces

    Published: Dec 17, 2015 · Modified: Jul 29, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe
    Béchamel or white sauce is the base for many cheese sauce and dishes #yourguardianchef #sauce #Frenchfood

    White roux is a basic of French cuisine, a fundamental element in many dishes and mother sauces. A roux is a mixture of flour and fat that is cooked together until it forms a paste. This simple roux recipe is used as a thickening agent for sauces, soups, and stews. By mastering the art of making a good roux, you can take your cooking to the next level and impress your friends and family with your culinary skills.

    White roux in a saucepan
    Jump to:
    • How to Make it
    • Using it in Sauces and Gravies
    • Storage
    • FAQ
    • 📋How to make a white roux and bechamel sauce

    There are different types of roux, and they are the basis for 3 of the 5 mother sauces: Velouté sauce, Bechamel sauce, Sauce Espagnole:

    • White roux is the lightest type of roux and is cooked for the shortest amount of time until smooth and pale yellow in color. It is used for velouté sauce and white sauce.
    • Blonde roux is cooked slightly longer and it is used for milk-based sauces like a Bechamel sauce and lasagne.
    • Brown roux or dark brown roux is cooked much longer and it is used to thicken brown sauces, sauce Espagnole

    (the two remaining mother sauces are Hollandaise Sauce and Tomato Sauce)

    Blonde or white roux is commonly used to thicken sauces such as béchamel, cheese sauces, and white gravies.

    It is also used to add body and creaminess to soups and chowders.

    Unlike other types of roux, white roux has a mild flavor and does not add any color to the dish.

    This recipe is essential in many classic dishes, such as macaroni and cheese, cream soups, and chicken pie.

    It is also the base for many other sauces, such as velouté, and bechamel.

    Knowing how to make a good white roux is an important skill for any home cook, as it can add depth and richness to a wide variety of dishes.

    Homemade Béchamel made form White Roux

    How to Make it

    Ingredients

    To make it, you will need:

    • 2 tablespoons of unsalted butter
    • 2 tablespoons of all-purpose flour

    For the bechamel you also need milk, salt and nutmeg

    ingredients for the bechamel sauce

    Instructions

    Here's how to make it:

    1. Melt the unsalted butter in a heavy-bottomed saucepan over medium-low heat.
    2. Once the butter has melted, add the flour to the pan.
    Melt butter and flour
    1. Using a whisk, stir the butter and flour constantly for about 2-3 minutes, until the mixture is smooth and bubbly. Make sure to scrape the bottom of the pan to prevent the mixture from burning.
    2. Continue stirring the mixture for another 2-3 minutes, until it turns a pale yellow color.
    3. Remove the pan from the heat and let the white roux cool before using it in your recipe.
    stir constantly for 2 minutes until smooth

    Top Tips

    • The key to making a good white roux is to stir the mixture constantly to prevent it from burning and to make a smooth sauce
    • Do not reduce the minutes of cooking, or your sauce will have the raw flavor of the flour
    • When making white roux, it's important to use unsalted butter to control the amount of salt in your recipe.
    • You can also use other types of fat, such as vegetable oil or animal fat, instead of butter. However, butter is the most commonly used fat.
    • If you reduce the ratio of flour vs butter, you will have a less thickening power

    Using it in Sauces and Gravies

    White roux is a versatile ingredient that can be used to thicken sauces and gravies. Here are some ways to use white roux in your cooking.

    Bechamel Sauce

    Bechamel sauce is a classic French sauce made with milk and white roux.

    It is a versatile sauce that can be used in many dishes, such as lasagna, mac and cheese, and casseroles.

    To make béchamel sauce, heat milk in a saucepan and whisk in white roux until it thickens.

    Season with salt, pepper, and nutmeg.

    Recipes using Bechamel sauce:

    📋Traditional Easy No Boil Lasagna With Bechamel
    This traditional lasagna bolognese sauce or Ragu and bechamel is made from scratch but with the use of the pressure cooker and no-boil lasagna sheets, it is very easy to make.
    Check out this recipe
    Traditional Lasagna Bolognese Sauce and Bechamel
    📋 Italian Mashed Potato Pie Gateau
    This Italian mashed potato pie called Gatto' (from the French Gatteau: cake) has originated from Naples, prepared by the French Chefs at the court of the Bourbons. It is a creamy mashed potato casserole filled with cheese, ham, or any other meat you want to use up.
    Check out this recipe
    Italian Mashed Potato Pie Gateau
    📋Cod Scallops Salmon Fish Pie With Prawns Recipe
    This classic cod and salmon fish pie with scallops and prawns has a creamy white sauce and a crispy topping made with breadcrumbs flavored with basil, garlic and Parmesan cheese. It is packed with vegetables like leeks, carrots and celery. This creamy salmon pie is inspired by an Irish fish pie I had in Howth near Dublin, where the fishing vessels freshly brought the Atlantic seafood into the harbor.
    Check out this recipe
    Cod salmon fish pie
    📋Double Crust Chicken Pot Pie With Mushrooms
    This double crust chicken pot pie can be made with leftover or boiled chicken or turkey. Mixed with plenty of vegetables all combined with a creamy bechamel sauce. Find out how to make a crunchy crust, never soggy so the pie can be removed from the mold and served on fancy dinnerware.
    Check out this recipe

    Veloute Sauce

    Velouté sauce is a mother sauce made with a white roux and a light stock, such as beef stock, chicken stock, fish stock or vegetable stock.

    Fish or chicken velouté is a great sauce to serve with fish, poultry, or vegetables.

    To make velouté sauce, heat the stock in a saucepan and whisk in white roux until it thickens.

    Season with salt and pepper to taste.

    📋Seafood Chowder Bread Bowl
    This seafood chowder recipe is a reproduction of the chowder I discovered on my first trip to Ireland, creamy and packed with large chunks of seafood. Mussels, cod and salmon chowder to eat in a bread bowl or with a nice slice of Irish brown bread.
    Check out this recipe
    seafood chowder recipe served in a bread bowl

    Cheese Sauce

    Cheese sauce is a variation of béchamel sauce that includes cheese, usually Gruyere, Emmental or Parmigiano Reggiano.

    It is a great sauce to serve with vegetables, pasta, or potatoes.

    To make a cheese sauce, add grated cheese to the béchamel sauce and stir until the cheese is melted and the sauce is smooth.

    This cheese sauce is also called Mornay sauce, although from my Cordon Bleu cooking school books, to make a Mornay sauce, heavy cream is also added.

    📋Italian Cheesy Baked Tortellini Souffle Recipe
    Baked tortellini souffle is the ultimate fancy dish you can serve for a special occasion. Crunchy, creamy, and exquisite, everyone will ask for more. Raise your culinary skills to a higher level and give it a try, it is not that difficult to make.
    Check out this recipe
    Baked tortellini souffle in the baking dish with a spoon to serve

    Gravy

    Gravy is a sauce made with meat drippings, flour, and liquid, such as beef stock or water.

    White roux can be used as a thickener in gravy to give it a smooth texture and toasty aroma.

    To make gravy with white roux, whisk the roux into the meat drippings and cook over low heat until it thickens.

    Gradually add the liquid, stirring constantly, until the gravy reaches the desired consistency.

    Season with salt and pepper to taste.

    📋Stuffed Pork Tenderloin with Chestnuts and Cranberries
    The pork tenderloin is very lean and can be too plain if not combined with stronger flavours. The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all the flavours into one.
    Check out this recipe
    Pork tenderloin stuffed with chestnuts and cranberries roasted vegetables and gravy

    Top tips

    When using white roux as a thickening agent, it is important to whisk the mixture constantly to prevent clumps from forming.

    It is also important to cook the roux over low heat to prevent it from burning.

    White roux has a subtle flavor that does not overpower other ingredients, making it a great choice for sauces and gravies.

    Bechamel sauce made with white roux

    Storage

    When it comes to storing white roux, there are a few things to keep in mind.

    Refrigerating it

    If you plan to use your white roux within a few days, storing it in the refrigerator is best. To do this, simply transfer the cooled roux to an airtight container. Then, place it in the refrigerator. White roux can be stored in the refrigerator for up to a week.

    When you're ready to use the roux, allow it to come to room temperature before adding it to your recipe. This will help prevent lumps from forming.

    Freezing it

    If you have more roux than you need and you want to store it for later use, freezing is a great option. To freeze white roux, allow it to cool completely, then transfer it to an airtight container. Remember to label the container with the date and contents.

    White roux can be stored in the freezer for up to six months. When you're ready to use the roux, allow it to thaw in the refrigerator overnight. Then, bring it to room temperature before adding it to your recipe. It's worth noting that the texture of the roux may change slightly after freezing. However, this shouldn't affect its ability to thicken sauces and gravies

    FAQ

    What sauces can be made with white roux?

    White roux is a versatile ingredient that can be used to thicken a wide range of sauces, including white sauce bechamel, velouté, and cheese sauce.

    What is the difference between white roux and brown roux?

    The main difference between white roux and brown roux is the cooking time. White roux is cooked for a shorter period of time, resulting in a lighter color and a more delicate flavor. Brown roux is cooked for a longer period of time, resulting in a darker color and a nuttier flavor.

    How is white roux used in cooking?

    White roux is used as a thickening agent in a variety of dishes, including soups, stews, and sauces. It can also be used as a base for creamy dishes, such as macaroni and cheese or Lasagne.

    What is the ratio of butter to flour for making white roux?

    The ratio of butter to flour for making white roux is typically 1:1. However, some recipes may call for a different ratio depending on the desired thickness of the final sauce.

    How do you know when a white roux is cooked properly?

    A properly cooked white roux should be smooth and pale in color, with a slightly nutty aroma. It should not have a burnt or bitter taste. To test if the roux is cooked properly, taste a small amount and adjust the cooking time as needed.

    If you are making the white roux and any of the related sauces, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    White Roux in a saucepan

    📋How to make a white roux and bechamel sauce

    5 from 2 votes
    Laura Tobin
    Servings 1 cup
    Prep Time 3 minutes mins
    Cook Time 20 minutes mins
    Total Time 20 minutes mins
    Print Recipe Save Saved! Pin Recipe
    White roux is a basic of French cuisine, a fundamental element in many dishes and mother sauces like Bechamel. This simple roux recipe and bechamel sauce is used as a thickening agent for sauces, soups, and stews.
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    Equipment

    • Mini Measuring Set
    • Measuring mugs
    • Wooden Turner Set
    • All-Clad Sauce Pan 3-Quart

    Ingredients
     

    White roux

    • 2 tablespoon flour
    • 2 tablespoon butter

    Bechamel sauce

    • 1 ¼ cup milk
    • 1 pinch freshly grated nutmeg
    • salt & pepper

    Instructions
     

    White roux

    • Melt the unsalted butter in a heavy-bottomed saucepan over medium-low heat.
      2 tablespoon butter
    • Once the butter has melted, add the flour to the pan.
      2 tablespoon flour
    • Using a whisk, stir the butter and flour constantly for about 2-3 minutes, until the mixture is smooth and bubbly. Make sure to scrape the bottom of the pan to prevent the mixture from burning.
    • Continue stirring the mixture for another 2-3 minutes, until it turns a pale yellow color.

    Bechamel sauce

    • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
      1 ¼ cup milk
    • Put back on the heat and bring to boil stirring constantly.
    • Lower the heat and keep stirring, till it reaches the right consistency.
    • Add salt and nutmeg at the end.
      1 pinch freshly grated nutmeg, salt & pepper

    Notes

    • The key to making a good white roux is to stir the mixture constantly to prevent it from burning and to make a smooth sauce
    • Do not reduce the minutes of cooking, or your sauce will have the raw flavor of the flour
    • When making white roux, it's important to use unsalted butter to control the amount of salt in your recipe.
    • You can also use other types of fat, such as vegetable oil or animal fat, instead of butter. However, butter is the most commonly used fat.
    • If you reduce the ratio of flour vs butter, you will have a less thickening power
    Top tips using the white roux
    • When using white roux as a thickening agent, it is important to whisk the mixture constantly to prevent clumps from forming.
    • It is also important to cook the roux over low heat to prevent it from burning.
    • White roux has a subtle flavor that does not overpower other ingredients, making it a great choice for sauces and gravies

    Nutrition

    Calories: 14kcalFat: 1gCholesterol: 3mgSodium: 11mgPotassium: 13mgVitamin A: 40IUCalcium: 11mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Patty @pattysaveurs.com

      November 07, 2017 at 10:14 am

      5 stars
      I've actually used bechamel a lot in my recipes lately, such a delicious sauce, I used it as a binder! Yours is different in ingredients proportion than mine, will try it next time I need bechamel!

      Reply
      • Laura

        November 07, 2017 at 10:55 am

        INteresting, I think the proportion changes if you want it more liquidy or not. I should test with different measurements. Thank you for your comment

        Reply
    2. Elaine @ Dishes Delish

      November 07, 2017 at 12:40 pm

      5 stars
      I love this sauce. I never thought of putting nutmeg in it. I can't wait to try this!

      Reply
      • Laura

        November 07, 2017 at 1:08 pm

        Thank you, My mom always added it so I thought everybody did

        Reply
    5 from 2 votes

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