Does it matter what fat you use to make roux?

absolutely.

nobody can tell me that my roux tastes as good with canola oil as it does with duck fat.

i'm now 100% on the duck fat train even though its way more expensive than whatever happens to be in your cupboard.

I use butter for light rouxs and avacado oil for dark rouxs. I'm not convinced somebody can tell the difference between roux oils in something like a gumbo. You're talking about 1/2 cup to 1 cup of oil (that isn't strongly flavored) in gallons of gumbo.

Things like vegetable oil, canola oil, etc., are not good for you.

From the number of downvotes, I guess a lot of you love your repurposed industrial solvents that cause inflammation and contribute to obesity and heart disease. Enjoy, I guess.

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i'm now 100% on the duck fat train even though its way more expensive than whatever happens to be in your cupboard.

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Where do you get your duck fat? online or local grocer?

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Where do you get your duck fat? online or local grocer?

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kroger around here has it for like $8 but you get 1 1/2 cups out of it so 3 gumbos from 2 bottles makes it more like $5.33 per gumbo pot.

also butcher shops tend to carry it around town and its much cheaper from them. like $3-$4 for a cup.

like gris gris i like to 'sample' the roux-dough while i'm integrating it with the stock and when you taste a roux-covered onion prior to adding it you can DEFINITELY tell the difference in oils.

eta and maybe its my imagination but duck fat roux seems to get darker much faster.

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Only use butter or similar fats when making a light roux. They are more susceptible to burning when making a dark roux. For a dark roux stick to higher smoke point oils/fats.

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This/\. I often make soups like broccoli/cheese, cream of asparagus, After The Boil Soup, and use butter to make a blond roux.

I like to fry chicken about 6 times a year and will use about 1/2 gallon of oil when I do. The next day I will strain the oil and use it with fresh flour to make a bunch of roux to jar up and put in the fridge for later use.

I've also used rendered chicken fat or pork fat to make roux and that is another level of flavor.

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Where do you get your duck fat? online or local grocer?

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Fresh Market carries it.

I've used the turkey fat that congeals after cooling the stock from the smoked turkey parts. Caused some foaming, but let that settle out and the roux was spot on. Be careful though, it can get away from you if the heat is too high.

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We used duck fat in gumbo on a lark one time and will NEVER go back. It's pricey

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where do you buy this?