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Started By
Message
Beef tallow roux
Posted on 7/17/23 at 9:38 am
Posted on 7/17/23 at 9:38 am
Out of state for a few months and craving a gumbo. Is beef tallow any good in a roux? Any tips? I usually use vegetable oil but I've been trying to avoid it wherever possible.
5
Posted on 7/17/23 at 9:52 am to ThatBaw
I don't see why it wouldn't be. Just do it. The fat isn't important for flavor as it is for smoke point, and tallow has a high one.
Posted on 7/17/23 at 10:17 am to ThatBaw
I will use beef tallow to make a roux for brown gravies when I have roasts and want a gravy with it.
Tallow works fine and no different than most oils used to make roux.
Tallow works fine and no different than most oils used to make roux.
Posted on 7/17/23 at 1:02 pm to ThatBaw
I've never used beef tallow, but pork fat and duck fat are popular
Posted on 7/17/23 at 1:34 pm to ThatBaw
Beef tallow roux is more prone to separating. This is based on my very limited sample size experience. The only gumbo roux I‘ve had separate in years was tallow. And while I expected it to add a nice depth of flavor, it wasn’t really noticeable. If you’re avoiding vegetable oil because of how it’s processed for nutritional reasons, may I suggest avocado oil? It makes a fine roux.
Posted on 7/17/23 at 2:33 pm to bluebarracuda
Both of those sound great. I've heard bacon grease adds some flavor as well
Posted on 7/17/23 at 2:36 pm to Mad Dogg
I went ahead and prepared the roux today and I did notice that. Avocado may be next.
Posted on 11/22/24 at 2:50 pm to ThatBaw
Bumping this...
I became pretty cautious of my eating habits over the past few months, and using a lot more tallow these days. How'd the tallow work out for you?
I'm also considering using butter. I've seen some people make roux with butter, but never tried it myself.
Anyone with experience of using either?
I became pretty cautious of my eating habits over the past few months, and using a lot more tallow these days. How'd the tallow work out for you?
I'm also considering using butter. I've seen some people make roux with butter, but never tried it myself.
Anyone with experience of using either?
Posted on 11/22/24 at 3:02 pm to lsugerberbaby
I typically only use butter for blonde roux. It burns easier so there’s a higher risk of that with a dark roux.
I made a tallow roux for a brisket and sausage gumbo I made a few years back. Used beef broth instead of chicken broth. It came out great!
Don’t know why beef tallow roux would be more prone to separating than other types. I’d be curious to know if Thatbaw added hot roux to hot stock, because that will cause separation sometimes.
I made a tallow roux for a brisket and sausage gumbo I made a few years back. Used beef broth instead of chicken broth. It came out great!
Don’t know why beef tallow roux would be more prone to separating than other types. I’d be curious to know if Thatbaw added hot roux to hot stock, because that will cause separation sometimes.
Posted on 11/22/24 at 4:15 pm to ThatBaw
quote:
I've heard bacon grease adds some flavor as well
Use the product "Bacon Up". I'm making a gumbo right now and clean bacon grease is perfect for a roux.
Posted on 11/22/24 at 4:29 pm to ThatBaw
Just realized this is an older post that I already responded to. 
This post was edited on 11/22/24 at 4:31 pm
Posted on 11/22/24 at 4:35 pm to ThatBaw
quote:
Both of those sound great. I've heard bacon grease adds some flavor as well
I've often used bacon grease in the past and it works just fine too. I just don't eat as much bacon as I once did, so I mostly make my roux in quart+ batches when I fry chicken.
Let the oil cool overnight, strain it and use it to make a roux the next day---just don't use any of the leftover flour used for coating the chicken since it is chock full of seasoning and it will burn during the roux making process.
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