Can you make roux with olive oil

If you haven't tried nutmeg in a savor dish before, you need to. It's good for more than baking with at Christmas time. It's really good on asparagus. I also like using white pepper for this dish instead of black, because then you don't have black specks in your sauce.

Vegetable Oil. Start by adding the olive oil to the pot over medium heat. I like to use a large pot so that I have plenty of space to stir without splattering. And when the milk eventually starts to boil, it can easily boil over if you aren't looking.

Stir the oil and flour until combined. Cook for about seconds, stirring to keep it from sticking or burning. You want to just cook out the raw flour taste. Then add in the rest of the milk. Cook until the milk comes to a just a boil. It should take minutes. Don't let it boil over.

Keep cooking until it is thick enough to coat the back of a spoon. The sauce will thicken up more as it cools. It may not look thick enough at first, but trust me it will work. Now add in the Parmesan cheese, pepper, and salt.

I grate the nutmeg with a Microplane Zester directly over the pot. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. No ratings yet. Course: Pasta. Cuisine: American. 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.

After cooking roux, you'll usually add a liquid ingredient to make a sauce milk added to white roux, for example, makes white sauce. To ensure lump-free thickening when making sauces, the liquid ingredient should be cold or room temperature , and slowly whisked into the hot roux. Do this by adding the liquid a little at a time, whisking until smooth between each addition, until the roux forms a thin paste, then whisking in the remaining liquid and bringing the mixture to a simmer.

Cold or room temperature roux is simply whisked into a simmering soup or sauce until it dissolves. These methods ensure the roux is incorporated slowly and the mixture will not form lumps. Roux begins to thicken soon after it is combined with a liquid, but it must be simmered for 10 to 20 minutes in order to reach its full flavor and thickening potential. This additional cooking time allows the flour to soften and absorb the liquid, resulting in a silky smooth soup or sauce.

If the simmering time is too short, the flour in the roux will remain grainy. Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color.

Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats. There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux.

Dark roux are primarily used in Cajun and Creole dishes , most notably gumbo and jambalaya. If you're cooking and storing a batch of roux for future use, use clarified butter as it will harden when refrigerated, trapping the flour in suspension.

Continue whisking the flour and oil at a steady rate while monitoring its temperature and color. The constant stirring will help prevent the roux from burning. You want the roux to bubble lightly without reaching an outright boil. When the roux reaches its desired color, remove it from the heat, pour it into a metal container and allow it to cool. After the roux has cooled, pour it into an airtight container and store it in your fridge. You can keep it stored in this fashion for several weeks without worrying that it might spoil.

Also, to ensure clump-free soups and sauces, always add cold ingredients to hot ingredients. This means that you should whisk a cold or room temperature roux into an already-hot soup or sauce. View All. Tags cooking at home. Leave a Comment Comments are closed. Powered by WordPress.