Thickening for stews and gravies

Thickening for stews and gravies recipe videos

Thickening for stews and gravies is a foundational cooking technique, not a standalone dish, used to create rich, velvety sauces and hearty stews. It typically involves a mixture of fat (like butter or oil) and a starch (such as flour or cornstarch) cooked together, often as a roux, and then combined with liquid like broth or stock. This method is a cornerstone of culinary traditions worldwide, from French and Italian to American Southern and British cooking.

🍽️ Nutrition at a glance

A basic roux-based thickener is primarily a source of carbohydrates and fat, with minimal protein. A typical serving provides a modest calorie boost to the final dish, roughly 50-100 kcal per 1/4 cup, and contributes small amounts of iron and B vitamins from the flour.

Nutrition breakdown

Calories	75 kcal
Protein	1.5 g
Carbs	8 g
Fat	4 g
Fiber	0.5 g
Sugar	0 g
Sodium	10 mg
Iron	0.8 mg
Thiamin (B1)	0.1 mg
Niacin (B3)	1.0 mg
Folate	15 µg
Manganese	0.1 mg
Selenium	3.5 µg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

The cultural significance lies in its transformative power—turning thin liquids into luxurious sauces that define classic dishes like beef bourguignon, gumbo, or Sunday gravy. Nutritionally, it's a key example of how cooking technique alters food texture and mouthfeel without adding significant new nutrients.