"Andy" > wrote in message ...
> "Kent" > wrote:
>
>>
>> "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
>
>
> Why do folks use a flavored oil like EVOO for a roux? I use safflower
> oil (neutral flavored) so a roux doesn't get overrun by olive flavor.
>
> Would you use EVOO in pancake batter? I wouldn't.
>
> EVOO is OK in salad oil and vinegar dressing or sautéd spinach, maybe,
> but NOT sautéd onions, etc.. EVOO is not the end all/be all to every
> dish on Earth requiring oil as the FoodTV cooks would like you to think.
>
> Safflower oil is nutritionally on a par with EVOO.
>
> Andy
>
>
Are you making your roux with safflower oil in the microwave, or in the
usual fashion on top of the stove? My whole point about roux has nothing to
do with EVOO. That's just what I use. The point is cooking it in the
microwave. The other point is using something other than butter with its 18%
water.

Kent