The cooking enthusiasts among us know that roux is typically made with butter as the base for soups and sauces. But did you know that you can also make roux with olive oil? Let us explain!
What is roux?
Wondering what roux is? Simply put, roux is a base for thickened sauces and soups. It is made by mixing flour with a fat and briefly heating this mixture. Typically, butter is used as the fat, but we increasingly see people switching to healthier and lighter alternatives like olive oil. Using olive oil gives your dishes great flavor along with healthy nutrients.
Why use olive oil for roux, and which type?
Why make roux with olive oil? First, because extra virgin olive oil is full of healthy nutrients like polyphenols, antioxidants, unsaturated fats, and vitamins. That’s the main reason olive oil is healthier than butter. Second, because of the taste. We love the fruity, grassy flavor of our Greek olive oil in a roux. Using olive oil results in a light, accessible flavor that works well in sauces and creamy soups.
Now for the question of which type of olive oil to use. We only recommend extra virgin olive oil. It’s unrefined and pure, with no additives or chemical processes. This highest-quality olive oil offers the richest taste and the most nutritional value.
How to make roux with olive oil
Making roux with olive oil is super simple and takes just a few minutes. Follow these four steps. The ratio is 1:1, since flour and olive oil weigh about the same:
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Heat the olive oil – Take a saucepan and heat 1 tablespoon of Gkazas Olive Oil over medium heat. Be careful not to overheat it (don’t let it smoke); overheating harms both the taste and nutrients of the olive oil.
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Add the flour – Whisk 1 tablespoon of flour into the olive oil. Make sure the flour mixes thoroughly with the oil to avoid lumps. Keep stirring to create a smooth mixture.
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Cook the mixture – Let the roux simmer gently for a few minutes while stirring. The color of the roux determines the strength of the flavor: a light roux is subtle and ideal for white sauces, while a darker roux has a bold taste, perfect for stews. The longer you cook it, the darker it gets.
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Ready to use – Your roux with olive oil is now ready to use as a base for your favorite recipe! Add broth or milk to make a delicious sauce.
Why switch to olive oil roux?
Now you know why making roux with olive oil is both tastier and healthier. So, try something different. Skip the butter (or leave it far behind, because frying with olive oil is also a huge success). Roux is long-lasting, so you can use it multiple times in different recipes. Got organic olive oil at home? If not, we recommend the 5-liter can of olive oil!
