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Forum
-> Household Management
-> Kosher Kitchen
amother
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 Mon, Nov 08 2010, 10:56 am
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Can I successfully make a roux using oil instead of margarine for a cream soup?
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Hashem_Yaazor
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Mon, Nov 08 2010, 11:28 am
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I do it all the time. Not sure how it compares, as I never tried it with margarine...make sure not to use a strong tasting oil like EVOO...when I use light/mild tasting olive oil, it comes out fine.
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amother
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Mon, Nov 08 2010, 11:41 am
| Hashem_Yaazor wrote: | | I do it all the time. Not sure how it compares, as I never tried it with margarine...make sure not to use a strong tasting oil like EVOO...when I use light/mild tasting olive oil, it comes out fine. | Thanks. Same amounts or a little less or just see as you go?
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Mama Bear
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Mon, Nov 08 2010, 11:43 am
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I never make a roux with margarine - always with (canola) oil.
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yo'ma
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Mon, Nov 08 2010, 11:56 am
| Mama Bear wrote: | | I never make a roux with margarine - always with (canola) oil. |
same here. Why would you bother making it with margarine if you have to melt it anyway?
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Hashem_Yaazor
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Mon, Nov 08 2010, 1:17 pm
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I use the same amount as the recipe calls for in margarine...
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