blonde

Definition

A roux cooked briefly until it reaches a pale, ivory color but before it develops any brown notes. It's for when you want the thickening power of a roux without commitment to flavor.

Example Usage

Start with a blonde roux for the béchamel—we want it to stay creamy white, not turn beige like a bad spray tan.

Origin

From the French classification of roux by color: blonde, brown, and dark brown

Fun Fact

The darker you cook a roux, the more flavor it develops but the less thickening power it retains—you can't have it all.

Source: French sauce-making terminology

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