Make Sauce-Thickening Roux in Minutes in the Microwave

Roux, a combination of flour and oil or butter is often used as a base for many sauces, to thicken the stews, to make the sauce, and add a hazelnut, grilled to dishes like gumbo. If you are short on time or just omit constant agitation, make it red in the microwave.

Basically, mix equal parts of flour and some kind of fat into a microwave and microwave dish for a short period of time, then stir and repeat until it looks good. Illustrated from Cook (from paywall) recommends olive oil instead of butter because the oil requires less agitation. 2 tablespoons of oil and 2 will become flour 1/4 cup of roux. Microwave for a minute and a half and stir. Then, microwave for 45 seconds, stirring, microwave again for 45 seconds, and give it a final stir. If you want a dark red, continue by alternating microwave heating and stirring in 15-second increments.

Newlyweds microwave blog in 3 minute increments and offers step-by-step photos, including other ingredients that can be added to make gumbo.

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