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Fat for Roux
Posted on 12/24/25 at 9:13 pm
Posted on 12/24/25 at 9:13 pm
Has anyone used olive oil to make a gumbo roux? If so, did it change the flavor profile?
Posted on 12/24/25 at 9:25 pm to TnSaintsFan
Flavor wise it won’t matter. Only thing to keep in mind is olive oil has a relatively low smoke point and can turn if heated too high. Again, though, you’ll be good as long as you’re on top of your temp and don’t try to rush.
Posted on 12/24/25 at 9:25 pm to TnSaintsFan
I'd imagine the flavor would come through. But more importantly I think with the lower smoke point you would be at high risk of burning it and having the roux impart an acrid taste. It's also more expensive than vegetable or canola, so not sure why you would.
If you want to experiment I'd do it on a very small test batch that you don't plan on serving.
If you want to experiment I'd do it on a very small test batch that you don't plan on serving.
This post was edited on 12/24/25 at 9:26 pm
Posted on 12/24/25 at 9:55 pm to TnSaintsFan
Smoke point issue aside, I would think it would depend on the type of gumbo. Would probably work better flavor-wise in a seafood gumbo than poultry/sausage gumbo, imo. I've never done it, though.
Posted on 12/24/25 at 10:35 pm to TnSaintsFan
I just finished my Christmas Day gumbo roux and put the trinity in. Waiting on my stock to boil before adding it back in. I used avocado oil for the first time. It turned out good color wise and the flavor is supposed to be neutral. We will see.
Posted on 12/24/25 at 11:14 pm to ETXSully
LOL at the douche that downvoted it. Bet you can’t cook worth a frick.
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