The fat coats the starch molecules in the flour, preventing them from clumping when liquid is added and allowing them to swell evenly to achieve the desired consistency. Cooking enthusiasts and home chefs often debate the best fats for building flavor, and one persistent question is whether you can make roux with olive oil.
Choosing the Best Olive Oil Type for Your Roux
Because there are no milk solids, the color development is different; rather than turning a golden blonde, the roux will slowly darken to a rich mahogany hue. Practical Considerations When deciding if this method is right for your recipe, consider the end goal.
Technique and Texture The process of making an olive oil roux is largely similar to a traditional butter roux, but the dry flour is gradually whisked into the hot oil until a paste forms. Choosing the Right Oil Not all olive oils behave the same way in this application.
Choosing the Best Olive Oil Type for Your Roux
This high smoke point makes it exceptionally stable during the cooking process, allowing for a darker roux that imparts a deep, fruity, and sometimes peppery flavor to Southern dishes like étouffée and gumbo. If you are constructing a delicate white sauce, the neutral quality of butter might be preferable, but for hearty, complex stews, the olive oil option is a powerful tool.
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