Base for creamy soups or sauces

Base for creamy soups or sauces recipe videos

This is a foundational base used in French and Western cooking to create rich, velvety soups and sauces. It typically consists of equal parts fat (like butter) and flour, cooked together to form a paste known as a roux. The roux is then slowly whisked with milk, stock, or broth to build the creamy texture.

🍳 View the full Base for creamy soups or sauces recipe →

🍽️ Nutrition at a glance

This base is high in carbohydrates and fat, with a moderate amount of protein from the flour and dairy if used. A typical serving (about 1/4 cup of prepared sauce) can range from 100 to 200 calories, depending on the specific ingredients.

Nutrition breakdown

Calories	120 kcal
Protein	4 g
Carbs	10 g
Fat	7 g
Fiber	1 g
Sugar	2 g
Sodium	480 mg
Potassium	350 mg
Calcium	180 mg
Iron	1.2 mg
Vitamin A	120 mcg RAE
Vitamin D	1.5 mcg
Vitamin B12	0.3 mcg
Phosphorus	150 mg
Magnesium	25 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, mastering the roux is considered a fundamental skill in classical French cuisine, with the cooking time of the roux determining its color and flavor profile. Nutritionally, it serves as a calorie-dense energy source, but its high fat content is often balanced by the nutrient-rich liquids it's combined with in the final dish.