White Cooked Roux
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White Cooked Roux is a lighter-colored version of a cooked roux used in lighter colored, white sauces. To make a White Cooked Roux use the classic proportions of an equal weight of flour and butter. Melt the butter and then add the flour and stir. Stir until the desired color is reached, or you can cover the roux and bake it in the oven at 300° F (148° C). The advantage of using the oven is that you free up your hands to do other things. Just remember to stir occasionally. White Roux should bake about ½ hour.

Culinary Uses

White Cooked Roux is used in Beurre Blanc, and a Sauce Suprême for example. Smart Kitchen covers White Cooked Rouxs in Lesson 18: Intermediate Stocks, Sauces & Soups.

Gluten Free

No

Low Fat

No

Low Calorie

No