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Blond Roux

Blond Roux

A blond roux is perfect when you are making bechamel sauce, mornay sauce, thickening a milk or cream gravy, or looking to add body to soups.

  • Yield: About 3/4 cup.


  • 1 stick unsalted butter (8 tablespoons)
  • 1 cup flour


  • In a saucepan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until the roux becomes fragrant yet does not take on much color.