The Forked Spoon · by Jessica Randhawa★ 5.0 (3)
How to Make A Roux (Easy Roux Recipe
NUTRITION · PER SERVING10M COOK
CAL 31%·PRO 16%
CARBS 40G26% OF CAL
6G FIBER0G ADDED0G INTRINSIC34G OTHER0G TOTAL SUGAR
FAT 47G69% OF CAL
29G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple technique for making roux, the essential flour and butter thickening agent used in soups, stews, sauces, and gravies. Mastering roux is fundamental to French and Cajun cooking.
componentfrench🍳 skillet
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Nutrition & ingredients
Ingredients
0.5, 0.5 cup- 2 ounces unsalted butter (4 tablespoons)
- 2 ounces all-purpose flour (scant 1/2 cup)
At a glance
PER SERVING · TIME 10M
CAL 31%·PRO 16%
CARBS 40G26% OF CAL
6G FIBER0G ADDED0G INTRINSIC34G OTHER0G TOTAL SUGAR
FAT 47G69% OF CAL
29G SAT18G 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
- 5m
- Cook
- 5m
- Sodium
- 6mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.