White Roux: the instant thickening base for professional white sauces
Knorr Professional White Roux is a granulated instant base for thickening white sauces, béchamel, veloutés and creamy soups. Made from wheat flour and oil, it dissolves directly in hot liquid without lumps and with a neutral taste: about 100 g per litre delivers a smooth, glossy sauce in minutes. Supplied in a professional 3 kg bag, it is certified VEGAN (V-Label International) and contains no flavour enhancers, colourings, preservatives or sulphites with an effect in the finished dish.
What roux is and where it comes from
Roux is the foundation of the mother sauces of classic French and Italian cuisine: a cooked mixture of flour and fat used to thicken liquids. A white roux (roux blanc) is cooked briefly so it stays pale and keeps a neutral flavour, making it the base for béchamel, the queen of white sauces. Knorr Professional turns this classic technique into a ready granulate, removing the butter-and-flour cooking step and the risk of lumps while keeping the same culinary result.
The producer
Knorr is one of the most recognised culinary brands in professional kitchens worldwide, part of Unilever Food Solutions. This White Roux is made in Germany to a consistent industrial standard designed for high-volume foodservice, with batch-to-batch reliability that home-made roux cannot guarantee under service pressure.
Technical characteristics
Fine, free-flowing granulate with a neutral colour and taste. It thickens cold or hot but develops its full binding power once brought to the boil. The consistency is controlled simply by the dose: more roux gives a denser sauce, less roux a lighter one. Lactose content is below 0.01 g per 100 ml of ready-to-eat product, and the recipe avoids declarable additives in the finished dish.
Professional uses in the kitchen
- Béchamel for lasagne and cannelloni: whisk about 100 g per litre of hot milk, bring to the boil and simmer 1 minute; add nutmeg and Parmigiano for a richer version.
- Mornay sauce for gratins: enrich the béchamel with grated cheese for vegetable, fish or pasta bakes.
- Velouté and cream soups: thicken vegetable or chicken stock for smooth, restaurant-style soups.
- Creamy pasta sauces: a fast base for ham-and-cream, four-cheese or mushroom sauces.
- Pie and bake fillings: bind moist fillings so they hold their shape when cut.
Pairings
Pairs naturally with Parmigiano Reggiano DOP and grated hard cheeses for Mornay, with nutmeg and white pepper for classic béchamel, and with butter for a richer mouthfeel. Use it as the binding base under fresh pasta, gratins and savoury bakes.
Common mistakes to avoid
- Adding it to liquid that is not hot enough: it binds fully only when brought to the boil.
- Skipping the 1-minute simmer: the sauce can taste raw and floury.
- Over-dosing: above the recommended ratio the sauce turns pasty; adjust gradually.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and the Grisons (Chur, Davos), shipment within 24-48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for restaurants, pizzerias, hotels, canteens, delicatessens, caterers, Italian grocery stores and demanding home cooks.
Who it is for
Designed for professional kitchens that need a reliable, lump-free thickening base with controlled food cost: restaurants, pizzerias, hotels, canteens, caterers and central kitchens producing béchamel and white sauces in volume.
