Can i use beef tallow for a roux?

I've used beef tallow to make chocolate chip cookies

I think it will be fine in a roux

Maybe I screwed something else up, but the one time I used tallow for a roux, it separated badly. If you’re staying away from seed oils, avocado oil or bacon grease work great for rouxs.

Yep I do it all the time. I like to use the oil of the protein im cooking with if possible. I made a C&S gumbo using the rendered chicken fat for the roux. I deboned the chicken and made the oil I needed from the fat/skin and simmered the bones in my chicken stock. That way I got the flavor of using whole chicken without having to pick out the parts of my bowl of gumbo.

Roux = fat + flour

If making a slow roux, I typically use butter. If cooking faster, I'll use bacon fat or beef tallow.

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seed oils are literal cancer in a bottle

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With that being said, can i use a beef tallow for a roux?

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You can, but animal fat has a much lower smoke point, so your roux may take awhile.

Anybody seriously into the smoke point (temp) for cooking oils and fats can check out LINK

The flour used on making roux will brown (toast) in any oil that's heated above boiling (212F). The hotter the oil the browning faster it goes. Smoking oil/fat is breaking down and can add a bitter taste to roux.

Beef tallow and duck fat have a well-deserved reputation for producing fantastic fried potatoes.

When a roux breaks (separates) it has to do with how water fits into the mixture. A little acid helps keeps toasted flour, oil and water together...vinegar. I use Steens cane vinegar...apple cider vinegar is more widely available.

In its origins, lard was probably most commonly used, but I bet if beef tallow is what they had, they used it. Pork fat is just milder tasting.

Tried using beef tallow the other day for a roux because of this thread. Didn't work at all. Somehow ended up accidentally drinking an entire bottle of seed oil instead and got cancer.