Added to stews or soups for richness
This dish is a thick, creamy paste or roux made from flour and fat, used as a base to thicken and enrich stews, soups, and sauces. It is a foundational technique in many cuisines, particularly in French cooking where it's known as a roux, and in Chinese cooking where it might be a starch slurry. The core ingredients are simply a starch (like wheat flour or cornstarch) and a fat (like butter, oil, or lard).
🍽️ Nutrition at a glance
This is a high-fat, high-carbohydrate component with minimal protein. Its primary nutritional contribution is calories from fat and refined carbohydrates, providing quick energy but limited essential vitamins or minerals.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 1 g |
| Carbs | 10 g |
| Fat | 9 g |
| Fiber | 0.5 g |
| Sugar | 0 g |
| Sodium | 0 mg |
| Iron | 0.6 mg |
| Thiamin (B1) | 0.1 mg |
| Folate | 15 mcg |
| Niacin (B3) | 0.8 mg |
| Vitamin E | 1.5 mg |
| Vitamin K | 3 mcg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
The color of a roux is a culinary art form; a longer cooking time darkens it and develops a nutty, complex flavor, which is a cornerstone of Cajun and Creole gumbo. Nutritionally, it's a prime example of 'empty calories,' providing energy but little else, making it a component to use judiciously.
