Olive oil-based roux

Ingredients for 4 servings:

• 1 ½ tbsp flour
• 4 tbsp olive oil
• salt and pepper
• 150 ml vegetable stock
• 100 ml milk
• salt and pepper
• possibly fresh herbs (e.g. thyme, tarragon etc.), chopped

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Heat the oil in a saucepan. Be careful not to let it get hot, or even very hot! Add the flour and mix, then let it sweat a little; the oil should combine well with the flour, but not brown. Then gradually add the vegetable stock and milk with a whisk until the mixture is smooth. Bring to a boil briefly while stirring, until all the ingredients are well combined and form a light, thick sauce. Simmer on low heat for a few minutes, then season with salt and pepper. If desired, you can also season with herbs, such as tarragon, parsley, thyme, etc.—the sky’s the limit. If the sauce is too thick, add a little water or milk while stirring. If the sauce is too thin, add 50 ml of cold water and 1 additional teaspoon of flour to a shaker and shake until there are no more lumps. Then add it to the remaining sauce while stirring. The roux is great with Mediterranean vegetables, potatoes, meat, etc. It’s especially good as a substitute for the butter that’s usually found in roux. It’s easier to digest and simply healthier and tastier.