MICROWAVE ROUX
This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.
Provided by Leslie in Texas
Categories Gumbo
Time 32m
Yield 4 cups roux
Number Of Ingredients 9
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!
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MD ASHRAFUL HAQUE
[email protected]This roux was a waste of time. It didn't thicken my sauce at all.
Amelja Allko
[email protected]This recipe was a complete disaster. The roux burned in the microwave and I had to throw it all away.
Kamrol Hasan
[email protected]The roux was easy to make, but it didn't have a lot of flavor. I would recommend adding some herbs or spices to it next time.
Mohammed Konneh
[email protected]This roux was a little too thick for my liking. I would recommend using a little less flour next time.
sinenhlanhla lethokuhle
[email protected]I love that this recipe uses less butter than traditional roux recipes. It's just as flavorful, but it's healthier.
Mabast
[email protected]This roux is the perfect addition to any soup or stew. It adds a depth of flavor that you can't get from store-bought roux.
HiddenMeadow9er
[email protected]I'm not a great cook, but this recipe made me feel like a pro. My roux turned out perfectly!
Wajahad Jakhro
[email protected]This roux was a game-changer for my gumbo. It added so much flavor and richness.
Prosper Ojukwu
[email protected]I've been making roux for years, and this recipe is by far the simplest and most effective.
Teodor Stefanovic
[email protected]I'm a professional chef, and I can honestly say that this is one of the best roux recipes I've ever tried.
Decent Hira
[email protected]This roux was perfect for my étouffée. It had the perfect flavor and consistency.
Abhiyan Srejon
[email protected]I was skeptical about making roux in the microwave, but I'm so glad I tried it. This recipe is amazing!
Sabina Oli
[email protected]This is my new go-to roux recipe. It's so easy and convenient.
Saim Saimabid
[email protected]I've tried making roux in the microwave before, but it always ended up burning. This recipe was different - it turned out perfectly!
Weam Birani
[email protected]This roux was a lifesaver! I was in a hurry to make dinner, and this came together so quickly.
Raysa Ramos
[email protected]I've never made roux before, but this recipe made it so simple. I love that I didn't have to stand over the stove and stir it constantly.
Femi Busayo
[email protected]This roux was incredibly easy to make in the microwave! It came together in just a few minutes and was the perfect consistency. I used it to make a quick and easy batch of gumbo, and it turned out delicious.