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Making a roux with mixed fats?

Cremon | Feb 11, 201507:57 AM

Has anyone made a roux by mixing more than one kind of fat? I have never read where someone has done anything like this but I was wanting to mix a tablespoon of bacon grease in with some vegetable or canola for a total of 1 cup of fat and wondered if that's ever done?

Using nothing but bacon or sausage grease makes whatever I make from the roux taste too much like bacon so I just wanted to get a little of that flavor without it being overpowering.

Thoughts from the Cajun cooks here?

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