A roux is a simple mixture of fat (usually butter or oil) and flour that is used to thicken soups and sauces. The blonde in the name refers to the final colour of the roux, which can range from white to very dark brown. Depending on the type of fat used and the colour of the roux, it's particular uses can vary greatly. However, the process is very simple and the same for every kind.

1. You will want to use equal parts of fat and flour, for this recipe I used a ½ cup of butter and a ½ cup of flour.
2. Melt your fat over a low heat.
3. Once it is nearly melted, begin whisking in the flour very slowly. Do not stop whisking!
4. Continue whisking until you have reached the desired colour of roux. Note: this can range anywhere from 5 to 30 minutes depending on the quantity and the cooking temperature. You do not need to be extremely precise here, just use your best judgement.

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