What's the Best Substitute for Tallow?
Whether you're out of Tallow or looking for a healthier alternative, finding the right substitute can save your recipe. Rendered beef or mutton fat with high smoke point, traditionally used in cooking, soap making, and candle making In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for tallow are lard, vegetable shortening, or coconut oil, depending on the cooking method and dietary preferences.
Best Substitutes for Tallow
Lard
Ratio
1:1
Best For
- frying
- baking
- pastries
- traditional cooking
Description
Rendered pork fat with similar properties and high smoke point. Excellent for frying and baking applications.
Similar texture and melting properties to tallow. Neutral flavor that won't interfere with other ingredients.
Vegetable Shortening
Ratio
1:1
Best For
- baking
- frying
- pastries
- pie crusts
Description
Solid vegetable fat with similar texture and high smoke point. Good for baking and frying.
Neutral flavor and solid texture. Choose non-hydrogenated varieties when possible.
Coconut Oil
Ratio
1:1
Best For
- vegan recipes
- baking
- frying
- sautéing
Description
Solid tropical oil with high smoke point and similar texture to tallow. Good for vegan alternatives.
Has a coconut flavor that may not work in all recipes. Solid at room temperature.
Beef Fat (Drippings)
Ratio
1:1
Best For
- traditional cooking
- frying
- roasting
- sautéing
Description
Rendered fat from cooked beef with similar properties to tallow. Closest substitute in terms of origin.
Very similar to tallow as it comes from the same animal. May have a stronger beef flavor.
Duck Fat
Ratio
1:1
Best For
- frying
- roasting
- sautéing
- potatoes
Description
Rendered duck fat with high smoke point and rich flavor. Excellent for high-heat cooking.
Rich, flavorful fat that adds depth to dishes. More expensive than tallow.
Palm Oil
Ratio
1:1
Best For
- baking
- frying
- traditional cooking
- pastries
Description
Semi-solid tropical oil with high smoke point and similar texture to tallow.
Neutral flavor and solid texture. Good for maintaining the traditional texture of tallow-based dishes.
How to Choose the Right Substitute
When choosing a substitute for Tallow, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Tallow has a very high smoke point (400°F+), making it excellent for deep frying and high-heat cooking
Store tallow in the refrigerator or freezer to extend its shelf life and maintain quality
Tallow is solid at room temperature but melts easily when heated, making it versatile for different cooking methods
Traditionally used for making French fries, fried chicken, and other deep-fried foods
Tallow can be used in both sweet and savory applications, from pie crusts to roasted vegetables
When making tallow at home, render it slowly over low heat to avoid burning and ensure clean flavor
Tallow is also used in soap making and candle making due to its solid properties
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications