Roux

Roux is a mixture of fat and flour, typically cooked together. It is most often made with butter and all-purpose flour, but other fats like oil or lard and other types of flour can be used. Cooking the roux develops flavor and removes the raw taste of the flour.

Roux is used as a thickening agent in sauces, gravies, soups, and stews. The longer it is cooked, the darker it becomes and the less thickening power it has. Manufacturers use it to create a smooth, rich texture in a variety of prepared foods.

Roux is a common food ingredient made from basic pantry staples and is generally recognized as safe by the FDA. It does not have specific regulatory limits set by bodies like JECFA or EFSA. As it is primarily fat and carbohydrate, its health impact is related to the overall nutritional profile of the food it is in, rather than the roux itself.