Is an oil-based roux cooked the same as one made with butter?
I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch out for? Does the fat/flour ratio stay consistent?
Best Answer
A roux is just cooking flour in an equal amount (or thereabouts) of fat. If you've already done it in butter, you already know what you are doing. Butter is tricky because there is some water left in the butter and the fat itself has a low smoke point. After making a roux with butter, another fat is easy.
Butter contains water, but it's not so picky that the small amount of water matters as far as measuring the butter; it's more about compensating for the butter's behavior and not allowing it to burn.
Do the same thing with any oil as you have with butter, and you will be fine.
If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time.
Pictures about "Is an oil-based roux cooked the same as one made with butter?"
Quick Answer about "Is an oil-based roux cooked the same as one made with butter?"
So the long answer is yes, you certainly can make roux with oil. But I'd recommend a neutral flavored oil so the flavor won't be spoiled. And the ratio is exactly the same.Can a roux be made with oil instead of butter?
Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.Is a roux equal parts butter and flour?
A roux is a cooked mixture of equal parts flour and fat. When flour is cooked in fat, the fat coats the flour's starch granules. This helps keep lumps from forming when the roux is combined with liquid such as milk or stock, yielding a silky-smooth, uniform sauce.What are the 3 types of roux?
White Roux: Has a neutral flavor and is primarily used to thicken sauces, soups, and chowders. Blond Roux: Has a nuttier flavor than white roux and can be used for sauces and soups. Brown Roux: Has a nutty flavor, with less thickening power than lighter rouxs.How many different types of roux are there?
A classic roux is a French paste made of flour cooked with fat and it is used to thicken numerous sauces, from white sauce to Espagnole. A roux is your go-to mixture for perfectly thick, lump-free sauces and is the basis for many of the mother sauces of French cuisine. There are 4 types of roux: Classic white roux.Butter vs oil in baking.. what is the difference?
More answers regarding is an oil-based roux cooked the same as one made with butter?
Answer 2
Lots of different brands of roux are available in Louisiana at any grocery store. The bulk of them are made with some type of vegetable oil instead of butter. Its common for that vegetable oil to be made cotton seed, corn or soybeans. Lately soybean oil has been popular from most manufacturers because it has become so cheap.
So the long answer is yes, you certainly can make roux with oil. But I'd recommend a neutral flavored oil so the flavor won't be spoiled. And the ratio is exactly the same.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, Klaus Nielsen, Moujahed JOUINI, Ruslan Khmelevsky