Microwave Roux Recipes

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:

• 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:

• Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
• Important to whisk smooth before putting in the microwave oven.
• Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
• Don't burn the roux!
• Please be careful the glass bowl will be extremely HOT.
• Carefully add the onions, bell pepper, and celery to the how roux.
• It will sizzle and the aroma will be fantastic.
• Mix well and cook 3 minutes on HIGH.
• Add the green onions and garlic to the glass bowl.
• Cook 2 more minutes on HIGH.
• Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
• The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
• Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
• When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
• Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes.
• Attempt to get the color you like, Med, Dark Med, or Dark.
• The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables).
• You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
• Congratulations!
• You have now made authentic Cajun Roux in your microwave Oven.

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:

• 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.