What can I use instead of butter in a Roux?

Our recommendation: If the roux will be used in a dish that involves multiple flavors, go ahead and substitute canola oil for butter. If the roux will be used to thicken a simple sauce, it’s best to stick with butter.

What is the best fat for roux?

White roux is cooked for 2–5 minutes, just long enough to get rid of the raw flour taste, take on a light tan color, and achieve the texture of wet sand. Butter is usually the fat of choice.

Is roux better with oil or butter?

There’s no right or wrong to which fat you use; it just depends on what flavor you want. In a dairy-heavy sauce, like milky béchamel, butter is the common choice (and is also the more common fat in most French roux), while oil is often preferred in Creole and Cajun cooking.

Can I use margarine instead of butter in a Roux?

Roux, can be made with any type of oil. Butter and margarine can both be used, as can vegetable oils, chicken fat, beef, and pork fat. Keep in mind that each will impart it’s own flavor profile to the roux as well as the food the roux is used in.

What is a substitute for butter in gravy?

*You can use any kind of fat you’d like to when making a gravy in the same amount. Coconut oil, vegetable oil, olive oil, margarine, or bacon fat are all commonly used in addition to butter.

Can you use salted butter in a roux?

When you’re cooking though, using salted butter instead is not much of an issue because you can easily adjust flavors later on. When thickening with a butter-based roux or finishing a soup with a cold cube of butter, the amount used is usually in small enough increments to not make a big difference in saltiness.

How do you make a roux without butter or oil?

Spread flour about 1-inch thick across the bottom of an iron pot, baking pan or cookie sheet. Bake at 400 degrees for 1 to 1-1/2 hours, stirring occasionally. Be sure to stir in the flour from along the edges and corners. Cook until light brown or darker.

Is coconut oil good for roux?

Expert Tips: Many different fats can be used to make this recipe. Try using butter, oil, duck fat, goose fat, ghee, coconut oil, canola oil, or vegetable oil. When making a dark brown roux, I don’t recommend using butter.

Can you use lard to make a roux?

Roux is made by cooking fat with flour. Many chefs prefer to use ghee (clarified butter) as the fat, but you can use bacon grease, lard, regular butter or any other type of fat. Whatever you choose, remember that adding more flour to your roux will make the roux a more efficient thickening agent.

Why is my roux not getting dark?

You’re Cooking It Too Much or Too Little A blond roux is one where the roux is just barely browned. It’ll smell a little nutty, and have the consistency of wet sand. If you keep cooking the roux, it’ll turn into a brown, peanut butter color, which is great for lighter gumbos and many sauces and stews.

Can we use ghee instead of butter?

Ghee is a type of clarified butter with an aromatic and nutty taste. In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio. Substituting ghee for butter works best with items that are baked at high temperatures and served warm, such as breads and cookies.