Can I make a roux with olive oil?

Table of Contents:

1. Can I make a roux with olive oil?
2. Can you make a roux with sunflower oil?
3. How do you make a roux with flour and olive oil?
4. Can You Make a Roux without butter or oil?
5. How do you make a roux with flour and butter?
6. How do you make a roux with flour and water?
7. How much water do you add to a Roux?

Can I make a roux with olive oil?

All you need to make a roux is fat and flour. Choose your fat based on personal preference — clarified butter, vegetable oil, olive oil or even bacon grease are all appropriate options.

Can you make a roux with sunflower oil?

So the long answer is yes, you certainly can make roux with oil. But I'd recommend a neutral flavored oil so the flavor won't be spoiled. And the ratio is exactly the same.

How do you make a roux with flour and olive oil?

Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.

Can You Make a Roux without butter or oil?

No, you can't. I used to make 'dry' roux all the time. Flour has a trace amount of fat.

How do you make a roux with flour and butter?

Instructions

1. Melt butter (or fat) in a saucepan and whisk in flour until smooth. ...
2. For a blonde roux, allow it to cook a minute or so. ...
3. Add cold liquid a little at a time while whisking until smooth after each addition.
4. Add remaining liquid and seasonings, simmer a couple of minutes.

How do you make a roux with flour and water?

Sift, gingerly spoon and level a ½ c scoop flour, 50g if you are weighing; place in a small sauce pan. Add water in thirds whisking to remove all lumps. Apply medium heat whisking always until roux thickens and the bottom of the pan can be seen on a whisk stroke; about the consistency of a soft pudding.

How much water do you add to a Roux?

Guidelines for Roux When using whole butter for a roux, remember that it's about 15% water by weight, so the roux will need to be cooked slightly longer to achieve the same results. A good roux is paste like and is not runny or pourable.