"M. JL Esq." > wrote in message
...
> Kent wrote:
>> "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.
>
> That may be your experience but its not mine.
>
> Even the finest EVOO has a distinct flavour imo.
> --
> JL
>
>
The roux[1 TB EVOO, with 1TB flour] added to one cup of stock doesn't do
anything. Buttered roux adds a little richness, not much else. The finest
EVOO has more flavor than the cheap EVOO and you wouldn't use it. You can
use any oil you want. Canola is OK.

Kent