The quick answer is yes. Combining olive oil and flour will work for successfully thickening your sauce. I never thought of making a roux with anything but butter. That was until I was down in New Orleans, and I learned about gumbo making. Typically gumbo is made using a roux of flour and oil, not butter. That roux is a dark roux is cooked for a long time until it's very dark red or brown.
You can use whatever olive oil you have on hand including extra virgin. I don't think you need an oil with a higher smoke point like vegetable oil as you don't want your burner set to anything higher than medium heat. It's easy to burn a roux if your heat is too high. Sometimes you might want to just sub olive oil for butter if your sauce is already a dairy-heavy sauce.
When your roux recipe calls for butter, you can substitute olive oil at a ratio. I don't think you should use olive oil just for the flavor. If you want that flavor drizzle a little bit on top of your dish. You can use an animal fat to make a roux as well. It will thicken better and produce a lighter colored sauce. I make the sauce, then add in shredded sharp cheddar cheese at the end.
This adds a little more nutty flavor but you do need more of it, as it's thickening power is a little less. It's a simple easy sauce to make. If you haven't tried nutmeg in a savor dish before, you need to.
But can you do it without butter? Of course you can! Do you have some oil on hand? Then add the hot milk to the mixture and continue stirring over low heat with a hand whisk until you reach the right consistency.
It is composed of a liquid part that represents the base of the sauce which can be water, milk, wine, broth or clarified butter. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors.
Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight.
If you have a kitchen scale, this is easy to measure. 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. Continue whisking as the roux gently bubbles and cooks to the shade desired. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. The white stage is reached once the flour loses its raw smell , after about 5 minutes of cooking and stirring.
Although slightly grainy in texture, it is much smoother than it was at the beginning. The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined.
The blond stage is reached after about 20 minutes of continuous cooking and stirring. The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or toasted bread. The roux is now tan colored, very smooth, and thinner than it was at the white stage.
The brown stage is reached after approximately 35 minutes of cooking and stirring. It be a peanut butter-brown color and its aroma is more pronounced and sharper than the nutty nuances of blond roux. The roux is now thinner, and the bubbling has slowed even more. The dark brown stage is reached after about 45 minutes of cooking and stirring.
It is the color of melted milk chocolate. Its aroma will also mellow from the strong, roasted flavor of brown roux and will actually smell a little like chocolate. The roux is no longer bubbling, and is very thin.
0コメント