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
Related Terms
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See “blonde” in Corporate Speak, Gen-Z Slang, Pirate Speak, and more.
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