Spanish Phrase
Empieza con un roux blanco.
Meaning
This is a cooking instruction meaning ‘Start with a white roux.’ A white roux is a mixture of flour and fat that is cooked only briefly, keeping it pale in color, and it serves as the base for sauces like béchamel.
When to use
Use this phrase when you are giving or following a recipe, especially in a cooking class, video tutorial, or written instructions that involve making sauces or soups.
✦Grammar Breakdown
Empiezaconunrouxblanco
Imperativo (tú)
Empieza is the informal second‑person singular imperative of empezar, used to give a direct command.
Preposición con
Con means ‘with’ and introduces the instrument or accompaniment of the action.
Artículo indefinido un
Un is the masculine singular indefinite article, matching the gender of the noun that follows.
Sustantivo extranjero roux
Roux is a French culinary term that is treated as masculine in Spanish (el roux).
Adjetivo concordante blanco
Blanco must agree in gender and number with roux, so it stays masculine singular.
🗨In Conversation
Empieza con un roux blanco.
Start with a white roux.
¿Cuánto tiempo lo cocino antes de añadir el caldo?
How long should I cook it before adding the broth?
✕Common Mistakes
Empieza con un roux blancos.
The adjective must agree with the singular noun roux; use blanco, not blancos.
Empieza con una roux blanco.
Roux is masculine in Spanish, so the correct article is un.
Empieza con el roux blanco.
Using the definite article is possible, but in a recipe you usually introduce the ingredient for the first time with the indefinite article.
↔Alternatives
Comienza con un roux blanco.
Begin with a white roux.
Inicia con un roux blanco.
Initiate with a white roux.
Haz un roux blanco al principio.
Make a white roux at the beginning.
Cultural Tip
Roux is a cornerstone of classic French cuisine, but it is also widely used in Spanish and Latin American cooking for sauces, soups, and stews. A white roux is cooked only 1–2 minutes, just enough to eliminate the raw flour taste while preserving its pale colour, which is essential for béchamel and certain seafood sauces.