Choosing the Right Oil Not all olive oils behave the same way in this application. 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.
Is Olive Oil Roux a Healthier Alternative for Your Cooking?
This classic thickening agent and flavor base is fundamental in sauces like béchamel and gumbo, as well as in countless other dishes, so understanding the role of fat is essential. If you opt for extra virgin olive oil, be mindful of the heat, as its robust flavor can become bitter if overheated, though it excels in applications where its distinct aroma is desirable.
For a roux, it is generally recommended to use a refined or "light" olive oil, which has a higher smoke point and a more neutral flavor compared to extra virgin varieties. 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.
Is an Olive Oil Roux a Healthier Choice for Your Cooking?
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.
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