The objective of the present invention is to provide an oil/fat composition for a solid roux said composition making it possible to achieve the physical properties required of a solid roux i.e. shape retention during summertime resistance to seepage of a liquid oil component resistance to surface whitening and good melt in the mouth properties as well as a reduction in trans fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux said composition being characterized in that the composition has a triglyceride composition comprising 15 40 wt% of an S3 triglyceride 10 30 wt% of an S2U triglyceride 10 25 wt% of an SU2 triglyceride and 30 50 wt% of a U3 triglyceride (S: a C16 24 saturated fatty acid U: a C16 18 unsaturated fatty acid) the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5 = P/St = 2.0 and SSU/SUS > 1.
