Microwave Brown Roux

1. 1

   In a 1-quart microwave-safe measuring cup or souffle dish whisk together vegetable oil or rendered fat and flour until combined well.

2. 2

   Microwave roux, uncovered, at high power (100%), whisking at 2-minute intervals, 8 minutes.

3. 3

   If roux is not the dark reddish-brown color of chestnut shells, microwave at high power, whisking and checking color at 1-minute intervals, until roux reaches desired color.

4. 4

   Roux may be made 1 week ahead, cooled completely, and chilled, covered.

5. 5

   Reheat roux before using.

No additional tips available.