Microwave Brown Roux Recipes

Steps:

• Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
• Microwave uncovered on high for 6-7 minutes.
• 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.
• The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
• 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.
• Stir and return to microwave.
• Sauté on high for 2 minutes.
• You should now have about 3 3/4 cup of roux.
• If any oil has risen to the top, you can pour this off.
• Slowly, add enough hot water to bring the roux to the 4 cup mark.
• Stir and you will have a smooth, dark roux in only 12 minutes!
• Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!

Steps:

• Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain.
• Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved.

Steps:

• 1. In a large microwave safe bowl, mix cooking oil and flour. Mix Well. Note, the mixture will boil over, so be sure to use a deep bowl.
• 2. Place in center of microwave and cook for 6 minutes on high then stir. Keep cooking at 6 minutes intervals and stir until mixture turns a deep chocolate brown.
• 3. Cook and stir in 1 minute intervals until roux turns a deep chocolate brown. Watch closely as it will start to burn. Caution, this is VERY hot.
• 4. Once roux is cool, store in refrigerator and use as needed. You may double this recipe. I keep it on hand to thicken gravy or to make dishes like my Shrimp Stew, Gumbo or Corn Beefed Hash.

Steps:

• In a 1-quart microwave-safe measuring cup or soufflé dish whisk together vegetable oil or rendered fat and flour until combined well. Microwave roux, uncovered, at high power (100%), whisking at 2-minute intervals, 8 minutes. 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. Roux may be made 1 week ahead, cooled completely, and chilled, covered. Reheat roux before using.

Steps:

• Mix together until well-blended the oil and the flour in a 4 cup glass measuring cup. Microwave on high, uncovered, for 6-7 minutes. Stir after 6 minutes. The roux should be light brown and VERY HOT!
• Add the onions, celery, and green pepper, stir in, and microwave, uncovered, for 3 minutes.
• Add the garlic, parsley and green onion tops, stir in and microwave for 2 minutes. If any oil comes to the surface CAREFULLY pour it off.
• Slowly add enough hot water to bring up to the 4 cup mark and stir in well.
• The roux is now ready to use.

Steps:

• Pour the oil into a saucepan. Slide it over medium heat and get the oil nice and hot. Whisk in the flour. Cook, whisking constantly-it will be a bit grainy at first. Soon the flour will start turning color. This will deepen with every passing minute. You're aiming to get a nice chocolate brown color and a rich, nutty, toasted smell. So open up your senses and keep whisking. Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit. It will get thinner and smoother. Use the roux right away or pour it into a plastic container and let it cool down completely. Refrigerate til you need it.