Roux(Microwave-Style)

1. 1

   Mix oil and flour together in a 4-cup microwave-safe measure. Microwave on High for 6 to 7 minutes.

2. 2

   Stir at 6 minutes.

3. 3

   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

   This roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch.

5. 5

   Add onion, celery and bell pepper to roux in measuring cup.

6. 6

   Stir and return to microwave.

7. 7

   Saute on High 3 minutes.

8. 8

   Add garlic, parsley and green onions to roux.

9. 9

   Stir and return to microwave.

10. 10

    Saute on High 2 minutes.

11. 11

    You should have about 3 3/4 cups roux now.

12. 12

    If any oil has risen to top, pour off. Slowly add enough hot tap water to bring roux to the 4 cups mark. Stir and you will have a smooth dark roux in only 12 minutes.

13. 13

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

No additional tips available.