Roux

shortening

quote:

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lard

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I stand corrected. Yours is a true statement.

You'll get a shite-ton of answers. Diff'rent strokes, etc. I use peanut oil for gumbos and lard/bacon grease for fricassees.

I usually use canola oil since it's what I keep in the house most.

lard and or butter will give you best results. Also depending on what your making try a 2 to 1 roux. 2 parts flour 1 part butter.

Good point. I use peanut oil for large quantities of gumbo. Use butter for other things. I'd like to use lard or bacon fat more often, but can't get the health nuts to eat it.