White roux

The foundation for a smooth gravy, a thickened cream sauce or a flavorful gumbo, roux is prepared by combining equal parts fat and flour, then cooking the mixture until it reaches the desired shade. A roux loses its thickening power the longer it cooks, but as it darkens, it becomes increasingly nutty and flavorful. A white roux is the first stage, and perhaps the most common, used to make white gravy or coat noodles for macaroni and cheese. Beyond that, a blond roux is used to make darker…

A roux is flour and butter cooked together to create a thick sauce. It is whisked over heat until smooth to your desired darkness. Learn how to create a white roux, also known as Béchamel sauce.

This dairy free roux is made without butter and made using oil instead. It can be used in gravy, sauces, and soups.

The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooki

A roux forms the foundation of many Cajun, Creole, and French dishes. Learn to make a white, blond, medium-brown, or dark-brown roux with this step-by-step guide.

Veloute Sauce is made from a white roux and white stock. While delicious on its own, this sauce is a starting point for other sauces, gravies, and soups.

Making a classic white sauce – or béchamel as the French call it, occurs so much in everyday cooking, for example in a lasagne or moussaka. Master this easy recipe and you’ll massively boost your overall cooking confidence. See FAQs on this page for more information about béchamel and its ‘mother sauce’ status.

This 3-ingredient white sauce is used in favorites like mac and cheese and lasagna.

Before you try your hand at Creole and Cajun classics like our Land and Sea Gumbo and Shrimp Étouffée, learn how to make the perfect roux for any dish. Roux is a thickening agent of equal parts fat and flour. Our test kitchen prefers butter for white and blonde roux. The milk fat helps to create a richer and smoother mouth feel. For brown and dark roux, we prefer to use oil due to the longer cook time.

White roux is a basic of French cuisine, a fundamental element in many dishes and mother sauces, use as a thickening agent.