Best oil when making a roux?

10-W30

Bacon Grease is the only way to go...

I love peanut oil, but too many people have nut allergies, so I don't use it unless cooking only for me. I tend to use safflower oil as a general rule. It is light and does not have a strong flavor.

I use mostly canola since that’s about all we buy. Add some duck fat or chicken fat for flavor.

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I love peanut oil, but too many people have nut allergies, so I don't use it unless cooking only for me.

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People with nut allergies can eat peanut oil. If not Chik-fil-A would have been sued out of existence by now. My son is allergic to peanuts but peanut oil does not bother him.

lard

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Vegetable. You want a neutral, tasteless oil...

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Completely disagree

That all depends on what I am cooking and what level of roux I'm making.

For a white or blonde roux that will be used for seafood, I prefer whole butter and clarified butter for brown or darker roux.

White and blonde roux for poultry can also use butter if for a cream based sauce but I prefer canola or other neutral oils for richer sauces. Clarified butter works good in darker roux for poultry if you have lighter flavored liquids and neutral oils for tomato or stock based sauces.

Bacon fat or lard work well when making roux for pork based dishes, for obvious reasons and canola for when that is the only option.

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lard is still the GOAT

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Rendered off a heritage hog that's been fed acorns and goat's milk.. make you slap ya mamma