Blond Roux Escoffier style (Roux Blond)
This home-cook version has been scaled from professional kitchen quantities to practical enthusiast quantities. Blond roux is cooked just long enough to lose the raw flour taste and develop a pale golden colour. It is useful for sauces that need a mild toasted note without the depth of brown roux.
Servings
Ingredients
- 125 g butter
- 150 g sifted plain flour
Instructions
- Melt the butter gently in a heavy pan.125 g butter
- Add the sifted flour and stir until smooth.150 g sifted plain flour
- Cook slowly until the roux takes on a pale blond colour.
- Remove from the heat and use immediately or cool for later use.
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