Microwave Roux

1. 1

   Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).

2. 2

   Microwave uncovered on high for 6-7 minutes.

3. 3

   Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.

4. 4

   The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.

5. 5

   When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.

6. 6

   Stir and return to microwave.

7. 7

   Saute on high for 2 minutes.

8. 8

   You should now have about 3 3/4 cup of roux.

9. 9

   If any oil has risen to the top, you can pour this off.

10. 10

    Slowly, add enough hot water to bring the roux to the 4 cup mark.

11. 11

    Stir and you will have a smooth, dark roux in only 12 minutes!

12. 12

    Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!

* Per serving · 4 servings · Values may vary.

No additional tips available.