To obtain an oil and fat composition for instant roux free from producing color unevenness during circulation or storage, and having sufficient body taste and ≤4 wt.% (equivalent derived from natural oil and fat) of trans acid.

This oil and fat composition for roux containing ≤4 wt.% of trans acid is obtained by subjecting to random transesterification an oil and fat mixture of animal fat origin which adjusted to have 19-52 wt.% of 18C saturated fatty acid residue and 24-47 wt.% of 18C one unsaturated fatty acid residue. It is possible to obtain instant roux which has sufficient body taste and is free from producing color unevenness during circulation or storage and suitable for health intention in recent years.