You can absolutely make a roux with pork lard instead of vegetable oil. In fact, lard can add a richer, slightly savory depth to your sauces, gravies, or stews. A few things to keep in mind:
1. Ratio
-
The classic roux ratio is 1:1 fat to flour by weight, which is exactly what you use with veggie oil. You can keep this the same with lard.
-
If you want to eyeball it by volume, roughly 1 tablespoon lard to 1 tablespoon flour works for small batches.
2. Cooking Temperature
-
Lard has a slightly lower smoke point than some oils (~370°F / 188°C), so cook it over medium heat to avoid burning.
-
When making a roux, start with melting the lard completely, then add flour and stir continuously.
3. Color
-
Roux can be cooked to different shades depending on use:
-
White roux: cook 2–3 minutes, just enough to remove raw flour taste. Good for white sauces or cream soups.
-
Blond roux: 5–7 minutes, light tan, slightly nutty.
-
Brown roux: 10–15 minutes, deeper flavor, used for gumbo or darker gravies.
-
4. Flavor
-
Lard will add a subtle porky richness. Great for Mexican or Southern-style sauces, but it might overpower delicate cream sauces.
💡 Pro tip: If your lard has been refrigerated, cut it into small pieces and melt slowly for an even roux.
