Last month our reader Val asked:
Q: Is it possible to substitute canola oil for other fats in sauces and gravies and will it thicken in the same way?
Thanks for you question and here is Judy’s answer:
A: Yes you certainly can easily make that substitution. I have always used a 1:1 substitution. Sauces and gravies should thicken in much the same way as they do when using other fats.
Whether sauces and gravies are thin, medium, thick or very thick actually depends on the amount of fat and flour added to the mixture.
For a thin sauce, use 1 Tbsp canola oil to 1 Tbsp flour to 1 cup liquid (such as milk or broth, etc.)
For a medium sauce, use 2 Tbsp canola oil to 2 Tbsp flour to 1 cup liquid
For a thick sauce, use 3 Tbsp canola oil to 3 Tbsp flour to 1 cup liquid
For a very thick sauce, use 4 Tbsp canola oil to 4 Tbsp flour to 1 cup liquid
Keep in mind that when making sauces there are several factors which influence thickening (or gelatinization). These factors include, as mentioned, the amount of liquid, as well as the temperature, timing, stirring, and the presence of an acid or sugar.
Fat actually delays thickening slightly. It coats the starch (or flour) preventing it from absorbing the liquid. Sugar competes with the starch for available water and delays thickening. I only mention this because I notice slight differences when preparing various sauces and gravies.
At any rate, I don’t think you will notice much difference in your sauces and gravies other than a flavour difference. Aim for smooth mixtures with no graininess. Hint: Some chefs recommend that we cook sauces for a few minutes in order to remove any raw flour or starch flavour.
Below is a Mac and Cheese recipe that we developed with Heart and Stroke Manitoba that uses a canola oil/flour mixture to thicken the sauce.
Eat Well…Judy
Judy is a home economist, educator, food stylist, recipe developer & tester, mom, lazy gardener and Zumba enthusiast. She welcomes the opportunity to experiment with new food items and share her passion and creativity with her clients, family and friends.
She is the food stylist for www.canolainfo.org, www.canolaeatwell.com as well as many other clients. If you have a recipe or ingredient question for Judy be sure to send it in to [email protected] or leave it in the comment section below.
