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Roux

Cooked paste of flour and fat used to thicken sauces.

Roux — illustrative ingredient image

About Roux

Roux is a cooked paste of flour and fat used to thicken sauces, soups, gravies, and other liquid preparations. It is usually made by combining wheat flour with butter, oil, or another cooking fat, then cooking the mixture before adding liquid. The choice of fat and flour affects its flavour and working characteristics.

Before cooking, roux is dense and spreadable. As it cooks, the flour loses its raw taste and develops a fuller toasted aroma. A white or pale roux retains more thickening power and a mild flavour, while blond and brown roux become darker and nuttier as cooking continues, with comparatively less thickening strength.

Roux is generally prepared as a smooth paste in a saucepan or cooking vessel, then whisked with stock, milk, wine, or another liquid. It changes from paste to sauce base as liquid is added and brought to a simmer. The finished sauce may be smooth, glossy, and thick, depending on the liquid and proportion used.

Ingredient type
compound ingredient

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Where roux appears

0 linked foods

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Name examples awaiting language review. Confirm the specific food or product.

Local names for roux

Names and romanised forms to recognise on menus and labels.

English

roux

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Roux nutrition & diet

Roux nutritional value

Product example: ROUX (Kary's Roux Company)

Per 100 g of this specific product as recorded by USDA, per 100 g.

Calories
467kcal
Protein
6.7g
Carbs
56.7g
Fat
20.0g

A product-specific label example, not a generic average. Formulations can change; use the nutrition label on the product being eaten.

Portions & preparation

Evaluate roux according to its actual flour-to-fat preparation and the amount incorporated into the finished sauce or soup. Butter, oil, rendered fat, alternative flours, browning, and dilution all matter; tasting a spoonful of roux is not equivalent to a serving of the completed dish.

Compare the right form: Match references to cooked flour-and-fat roux in its specified fat and flour form; a finished sauce, dry flour, or plain fat requires separate reference matching.

Diet considerations

Traditional roux combines plant-derived wheat flour with fat that may be plant- or animal-derived, such as oil, butter, or rendered fat. Alternative cereal or non-cereal flours change compatibility. The carbohydrate pattern depends on the flour type and the small or larger amount used in the final recipe.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central branded product — ROUX ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .