Blond or Dark Roux Recipe

by Melissa on August 8, 2014

Blond Roux is cooked slowly over low heat for 8-10 minutes, unlike the Dark Louisiana Rouxs that are cooked over a higher flame until darkened.


Blond Roux

  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour

Dark Roux

  • 1/2 cup all purpose flour
  • 1/2 cup vegetable oil

Blond Roux

In a 1 quart stainless sauce pan, slowly melt butter. Do not get the butter too hot before adding the flour, as this will fry the flour and seal in the glutens which are your thickening agents. When butter is melted, ad the flour. The ratio is equal parts flour to butter by volume..

Whisk together and cook over a low flame forapproximately 8 minutes. Remove from heat.

When using roux, put desired amount into a stainless bowl and add liquid to the bowl, whisking to disolve, then add back to the liquid. Allow roux to cook in stock or liquid for 15 minutes to cook out any flour taste in the sauce or soup

Dark Roux

In a 1 quart heavy stainless sauce pot add oil and heat until when sprinkled with flour it sizzles on top of the oil. Add all the flour and whish continously until roux start to darken. Cook to desired color and transfer to a stainless bowl until ready to use.

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