Microwave Roux

1. 1

   In uncovered 2 or 2 1/2-quart glass dish, blend together flour and oil and microwave on High for 10 minutes.

2. 2

   The color of the roux should be a deep caramel.

3. 3

   Roux does not look good at this point.

4. 4

   The flour is still gritty and the fat still a little separated.

5. 5

   Add seasoning (onions, celery or bell pepper) if desired.

6. 6

   Microwave another 3 minutes on High.

7. 7

   The color should deepen and the roux be shiny.

8. 8

   Stir and microwave on High another 2 minutes.

9. 9

   Roux is basis for brown gravies and most Creole gravies.

* Per serving · 4 servings · Values may vary.

No additional tips available.