It might not be as thick since using olive oil instead of butter won't be
a traditional roux, but it will still be tasty.
If you had a bit more time (and no gluten free cornflour) you could make
a traditional roux with my wholegrain rice free and gluten free flour.
I threw that out and did
a traditional roux with the cornstarched cheese.
The cauliflower stands in for the flour that is used in
a traditional roux based gravy, and makes the gravy thick and creamy.
If you'd like a more
traditional roux, just add 3 more tablespoons of vegetable oil.
Does
a traditional Roux cooked in fat add anything to a dish (besides the properties of the fat, aka taste & texture) that plain old flour or toasted flour would not?
Not exact matches
For my spin on the
traditional Creole dish gumbo, I concocted a
roux made with whole wheat flour and canola oil rather than white flour and butter.
A
traditional gravy in its simplest sense is the pan drippings and juices from the turkey thickened with a
roux (equal parts flour and fat).
The basis for Thermidor sauce is a
traditional French bechamel, which is composed of a light
roux with milk added to make a creamy sauce.
The flavor of browned
roux is essential to the
traditional taste of Louisiana gumbo.
Continuing the tradition of the previous exhibits (
Roux at the Houston Museum of African American Culture, Stir at Gallery M Squared, Mojo at Prairie View A&M University, and bās at Art League Houston), each artist used the word «sugar» to explore its historical, cultural and personal connotations while confronting the boundaries of experimental and
traditional printmaking techniques.