Tittle says it all. I’ll leave this open ended for chickenn, pork or beef.
Ummm…use butter? I don’t really understand the question. A roux by definition has fat in it.
Yep, a roux is pretty much equal parts fat and flour. Depending upon the application, you can make a slurry out of cornstarch and water or stock. What are you trying to make?
You can make a roux out of any fat–butter, vegetable oil, lard, bacon fat, whatever. But you need fat to make a roux, so if you don’t have fat you can’t make a roux.
There are other thickeners you can use, like cornstarch, or flour slurry, or gelatin, but those aren’t roux.
With olive oil or some other kind of oil. I think it’s called something else (not a roux) if you use butter.
The first step in making a dish like shrimp creole is to make a roux of 1/2 cup vegetable oil and 1/2 cup flour, cooking and stirring over med-low heat until it’s good and brown. Like the others, I’m not sure what you’re asking. If you’re trying to make gravy from scratch, without meat drippings, I’d use a butter/oil combo and meat stock for the liquid. While drippings add some depth and flavor to gravy, they’re not absolutely necessary.
Actually, butter is probably preferred for making a roux, certainly for a blon roux. However, using clarified butter is best so it doesn’t burn so readily.
I use butter for a roux even WITH fat drippings. The fat drippings always have liquid in them, and that can mess with your roux. So I make the roux first, and then add the drippings.
I was just trying to see if there is a preference over butter, veg oil, lard, etc…
Actually there is a way (though I have never tried it) to make a “roux” without using fat: Here’s a recipe.
You can make a roux with any kind of fat, it’s just that fat drippings often include a shit-ton of flavor along with it.
Yeah, that is pretty much it. Roux is from French cooking and means reddish brown, the color you get when you brown some flour with fat. From rouge, French for red.
The traditional fat is clarified butter.