Thickening agent for sauces and gravies
A thickening agent for sauces and gravies is not a standalone dish but a culinary technique used to give liquids a richer, smoother consistency. Common ingredients include flour, cornstarch, arrowroot, or a roux (a cooked mixture of fat and flour), which are blended into hot liquids. This method is foundational in cuisines worldwide, from French mother sauces to Chinese stir-fry gravies.
🍽️ Nutrition at a glance
Most thickening agents are high in carbohydrates, with minimal fat or protein unless a roux is used. They primarily provide quick energy and small amounts of iron or B vitamins from enriched flour, with a typical serving adding about 20-50 calories.
Nutrition breakdown
| Calories | 28 kcal |
| Protein | 0.1 g |
| Carbs | 6.5 g |
| Fat | 0 g |
| Fiber | 0.3 g |
| Sugar | 0 g |
| Sodium | 2 mg |
| Iron | 0.4 mg |
| Calcium | 2 mg |
| Potassium | 10 mg |
| Magnesium | 1 mg |
| Phosphorus | 5 mg |
| Selenium | 0.5 mcg |
| Copper | 0.01 mg |
| Manganese | 0.05 mg |
Per 1 tablespoon (8 g) · estimated, varies by recipe
💡 What's interesting
The science behind thickening involves starch granules absorbing liquid and swelling when heated, a process that's been used for centuries to stretch meals and enhance texture. Nutritionally, it can help make dishes more satiating without adding significant fat or sugar.
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AI estimate may be inaccurate · Terms