Roux isn't just a thickening agent; its flavor-enhancing capacity is maximized with the right fat, notably beef tallow, which adds a rich, umami depth.
Unlike butter or neutral oils, beef tallow’s flavor profile infuses roux with complex layers, enhancing the overall dish's taste and making it a decadent choice.
High-quality beef tallow, particularly from grass-fed cows, guarantees the best flavor in roux, while homemade tallow seasoned with garlic or onion powder boosts umami.
Making roux with beef tallow is simple: whisk equal parts of melted tallow and flour over low heat, then toast for deeper flavors and complexity.
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