A blonde roux is one that does not impart a dark color or heavy flavor to the sauce it thickens. It is perfectly suited for delicate cream sauces, like the classic béchamel. It can also be used to thicken gravy or soups. With this recipe, you can make a milk based Béchamel or broth based Velouté. They are both delicious and versatile sauces that have been made for generations. They’re two of the five French mother sauces. This roux can be used to thicken approximately 2 cups of milk, stock, or broth. The liquid should be cold when added to the warm roux. The difference in temperatures helps to prevent lumps from forming. Once the liquid has been thickened, you can flavor the sauce with herbs or shredded cheese and season to taste. Using milk as a liquid creates a Béchamel cream sauce which can be used in pasta dishes, stirred into sauteed spinach to make creamed spinach, or added to casseroles. A milk based béchamel can be transformed into cheesy deliciousness by adding 2 or 3 cups of your favorite shredded cheese before tossing over cooked macaroni for a simple and delicious macaroni and cheese. Using broth or stock as the liquid will create a Velouté gravy style sauce that is delicious flavored with fresh herbs and plenty of pepper. It can be ladled over mashed potatoes, added to casseroles that call for cream of condensed soups, or stirred into dishes that could use a bit of flavor and moisture to enhance their flavor and texture.
Author: Jennifer from 1840 Farm
Ingredients
3tablespoonsbutter
3tablespoonsAll-purpose flour(or alternate starch if you prefer)
2cupscold liquid(broth or milk)
Instructions
Melt the butter over medium heat in a saucepan. Once the butter has melted, add the flour (or alternate starch) and whisk or stir with a wooden spoon. Continue to stir as the flour and butter combine. Cook, moving the mixture constantly until it swells slightly and takes on a golden color. Do not cook the roux long enough to brown.
Add the cold liquid in one addition to the saucepan and stir or whisk briskly to distribute the roux into the liquid. Continue to stir until the liquid comes to gentle boil. The mixture will thicken once it gently boils for a few minutes.
Remove the saucepan from the heat. Taste for seasoning, adding herbs, salt, pepper, or a dash of hot sauce as needed.
If you made a milk based béchamel and would like to add cheese, stir in 2 or 3 cups of shredded cheese of your favorite smooth melting variety after removing the saucepan from the heat. Allow the heat of the sauce to melt the cheese for a minute or two and then stir until smooth. The cheesy sauce can be spooned over cooked vegetables or tossed with cooked pasta for a scrumptious homemade macaroni and cheese.
Notes
How can you fix a roux thickened sauce that is too thick or not thick enough?If your sauce ends up thickening too much for your liking, simply add in a tablespoon or two of additional liquid, stirring until it is smooth and exactly the texture you were aiming for. Repeat if necessary.If your sauce doesn’t thicken as much as you want, it can be fixed by adding a bit more roux mixture. Rather than start in a clean pan and create a new roux, I like to use a microwave shortcut. In a small bowl, melt 1 tablespoon of butter. Stir in 1 tablespoon of flour (or the starch you used for your original roux) and microwave for 20 seconds. The mixture should bubble up and rise quite dramatically. Remove it from the microwave and stir a bit to break up any small lumps. Add this roux mixture to your sauce and stir to disperse it into the sauce. Bring the sauce to a gentle boil and your sauce will thicken a bit more thanks to the addition of more roux. Repeat if needed.