Refrigeration can extend its life, but you must reheat it gently while stirring to reactivate the thickening power and separate the flour particles. Monitor the color closely, as olive oil can cause the roux to darken faster than butter.
Olive Oil Roux for Mediterranean Stews
Use a heavy-bottomed pan to distribute heat evenly and prevent hotspots. This method works well for everything from basic sauces to rich stews, provided you understand how the fat behaves.
Greasiness usually indicates that the flour hasn't cooked enough to absorb the oil, requiring more time over low heat to reach the proper paste consistency. Refined olive oil, with its lighter taste, is a more versatile option if you intend to use the roux as a neutral thickener in classic French applications.
Olive Oil Roux for Mediterranean Stews
Understanding the Roux Basics A roux is a simple mixture of fat and flour that serves as a thickening agent and flavor base. A robust extra virgin olive oil will impart a distinct flavor that might overpower a delicate béchamel but enhance a hearty lamb stew.
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