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Started By
Message
Oils for making roux
Posted on 3/13/25 at 4:50 pm
Posted on 3/13/25 at 4:50 pm
I have always used vegetable oil to make my roux. Is there a way to make it without using a seed oil?
Would beef tallow work? Or am I breaking the rules and should I be burned at the stake?
Im trying to remove seed oils and preservatives from my diet......
Would beef tallow work? Or am I breaking the rules and should I be burned at the stake?
Im trying to remove seed oils and preservatives from my diet......
20
Posted on 3/13/25 at 4:54 pm to alphaandomega
I make mine with avocado oil with no noticeable difference.
Posted on 3/13/25 at 5:21 pm to alphaandomega
I always use beef tallow and duck fat
Posted on 3/13/25 at 5:22 pm to alphaandomega
quote:
Would beef tallow work
Posted on 3/13/25 at 5:25 pm to alphaandomega
Yes you can use any oil. The only thing to be cognizant of is the temperature or darkness you are trying to achieve in a roux. i.e. butter could be used for a blonde roux but the milk solids would burn at a lower temperature for a darker roux.
Posted on 3/13/25 at 5:34 pm to alphaandomega
Make a dry oven roux and never worry about oil again
Posted on 3/13/25 at 5:38 pm to alphaandomega
I usually use bacon grease
Posted on 3/13/25 at 5:41 pm to alphaandomega
You can experiment.. try harvesting chicken fat off your whole chickens and using that as your fat. Your kitchen will smell incredible while your roux is cooking. And it’s delicious in chicken gumbo.
**T Moise sells the rendered chicken fat at the Baton Rouge Farmer's Market.
**T Moise sells the rendered chicken fat at the Baton Rouge Farmer's Market.
This post was edited on 3/14/25 at 7:43 am
Posted on 3/13/25 at 5:51 pm to alphaandomega
Pecan oil is my favorite. High smoke point so never really have to worry about burning the roux. Duck fat is also a good option. I’ve used beef tallow to make a roux for meatballs and gravy and it came out great so imagine using for a gumbo would have similar results.
Posted on 3/13/25 at 6:08 pm to alphaandomega
I used avocado oil last time and it was exactly the same
Posted on 3/13/25 at 6:19 pm to alphaandomega
You can use avocado oil and beef tallow. I've been using avocado and don't notice a difference.
Anyone make it with something other than AP flour?
Anyone make it with something other than AP flour?
Posted on 3/13/25 at 6:53 pm to CHEDBALLZ
quote:
Anyone make it with something other than AP flour?
Wife doesn’t handle gluten well so I do gluten free flour with no noticeable difference.
Posted on 3/13/25 at 7:11 pm to alphaandomega
quote:
Would beef tallow work?
I have used beef tallow many times and also bacon grease that I save when frying bacon. It goes in one of those old time coffee pot looking things and has a strainer on top to catch any debris as the bacon grease drips into the pot.
I cook down beef fat until it renders as much as I can get out of it, strain it and then put it in quart Mason jars to be stored in the fridge until needed.
Posted on 3/13/25 at 7:19 pm to alphaandomega
You can make roux with just about any fat. The lower the smoke temp the more you have to baby the browning roux. My impression is that the flavor of the browned flour is far greater than any subtle addition from the fat. The darker the roux the less flavor impact the fat will have.
Most of the time I use LouAnn canola...cheap. If I have some bacon, chicken, beef fat or butter that isn't full of water, I'll use it just to be frugal. If I really want the flavor addition, I'll stir whatever it is into the mix separately from the roux. A tablespoon of butter or smaltz adds a nice finish to anything.
To me, the only serious issue about seed oils/fats is to avoid chemically extracted. Unfortunately, most oils/fats do not provide that info.
Most of the time I use LouAnn canola...cheap. If I have some bacon, chicken, beef fat or butter that isn't full of water, I'll use it just to be frugal. If I really want the flavor addition, I'll stir whatever it is into the mix separately from the roux. A tablespoon of butter or smaltz adds a nice finish to anything.
To me, the only serious issue about seed oils/fats is to avoid chemically extracted. Unfortunately, most oils/fats do not provide that info.
Posted on 3/13/25 at 7:19 pm to alphaandomega
I buy a gallon of pig lard from a gal in Church Point to use in my gumbos.
Posted on 3/13/25 at 7:53 pm to alphaandomega
quote:
Would beef tallow work
Fat is fat, use whatever you want
Posted on 3/14/25 at 9:56 am to alphaandomega
I use fresh pork fat. Makes a nice, rich roux.
Posted on 3/14/25 at 9:59 am to tke_swamprat
Thanks everyone!
Posted on 3/14/25 at 10:02 am to gumbo2176
quote:
bacon grease that I save when frying bacon. It goes in one of those old time coffee pot looking things and has a strainer on top to catch any debris as the bacon grease drips into the pot.
You can also put bacon grease in a jar when it has cooled a little (but not solidified) and add some water to it and shake well. Then place in fridge UPSIDE down for a few hours. When it freezes all the "debris" will be in the water and whats left is just white fat.
It seems to last longer in my fridge without the debris.
Posted on 3/14/25 at 10:22 am to alphaandomega
Duck fat is a good one
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