How to make a kosher roux?
I need to make my gravy kosher. I made stock from a kosher bird now how to make the roux without using butter. Help please.
Just browsing through the general Chowhound board and saw your post. I am quite ignorant in all things, but I have made a roux or two. You can make a roux from almost any type of fat including butter, rendered fat (think bacon grease or lard), and oils.
To make a simple roux, I would say you can use a kosher vegetable oil.
Don't know if this helps.
I generally make my roux with olive oil. Butter is not a necessity. Other vegetable oils would work as well. You can also thicken gravy with cornstarch or arrowroot.
Got cholent is right. Save your duck and chicken fat and use it. Empire also sells little containers of chicken fat. This will give you the best flavor.
If you're cooking milchig, use real butter.
Otherwise, any good oil, but you won't get the flavor poultry fat can give you.