How to make a white roux and its related mother sauces

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.

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.

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

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.

2. 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.
3. Continue stirring the mixture for another 2-3 minutes, until it turns a pale yellow color.
4. Remove the pan from the heat and let the white roux cool before using it in your recipe.

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:

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.

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.

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.

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.

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

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