"M. JL Esq." > wrote in message
...
> 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
>>
>>
Extra virgin olive doesn't add any taste. You can use any oil you want,
including butter. Butter will work fine, but it has a water fraction with
milk products that makes everything a bit less clear. If you want the butter
taste, to use that is fine. I now and then use half butter and half olive
oil.

Kent