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Any oil, shortening, grease, pan drippings. A roux is just cooked flour. Any oil or anything of that sort is going to work. Butter is used because it is pretty much a neutral flavor and will not affect what you are using it in.

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13y ago
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12y ago

You may use a slurry by mixing cornstarch and cool water together

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Q: What are the alternatives to a traditional roux?
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