Spend with Pennies · by Holly Nilsson★ 4.9 (38)
How to Make a Roux
NUTRITION · PER SERVING6M COOK
CAL 25%·PRO 32%
CARBS 35G29% OF CAL
9G FIBER2G ADDED2G INTRINSIC22G OTHER4G TOTAL SUGAR
FAT 34G63% OF CAL
4G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic technique for making roux, the classic thickening agent used in French cooking. Equal parts butter and flour cooked together to create a foundation for sauces and gravies.
componentfrench🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 1- ¼ cup butter (or fat such as drippings)
- ¼ cup all-purpose flour
At a glance
PER SERVING · TIME 6M
CAL 25%·PRO 32%
CARBS 35G29% OF CAL
9G FIBER2G ADDED2G INTRINSIC22G OTHER4G TOTAL SUGAR
FAT 34G63% OF CAL
4G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 3m
- Sodium
- 130mg
- Total sugar
- 4g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 130mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.