Kent wrote:
> This works better a butter based roux because there isn't the 18% water
> component that there is in butter. Your sauce is smoother and glistens more
> than with traditional butter-based roux. And it's healthier.

But what does it taste like?

Olive oil has a very distinct and pronounced flavour.
--
JL
>
> I haven't seen this in a cookbook. I keep roux in the refrigerator all the
> time, ready to use anytime. You end up with a much nicer smoother sauce.
>
> Kent
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