Butter vs Olive Oil in Roux: The Ultimate Showdown
When it comes to cooking, there are few techniques as fundamental as making a roux. A mixture of flour and fat, roux is used to thicken sauces, soups, and stews, and is a staple of many cuisines, particularly in French, Italian, and Cajun cooking. Traditionally, butter is the fat of choice for making roux, but …