Roux á la Microwave2003-05-28
- Course: Main Dishes
- Yield : 1 servings
- Servings : 1 servings
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
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A faster way to make roux. Roux is the foundation for many Cajun dishes. For gumbo, stews, fricassees, or as the old joke goes, you want to make a chocolate cake in Cajun land… first you make a roux.
- 1 cup flour
- 3/4 cup oil (Canola or Vegetable)
Combine oil and flour in a microwave safe dish that has a handle. I use my Pyrex measuring glass cup. Put cup in microwave and set your timer for 4 minutes. Take cup out and stir the mixture thoroughly. Be careful mixture is very hot! (Since microwaves all heat at various temperatures, you might want to start with 2 or 3 minutes until you get to know how powerful your microwave can be; some actually do it for seven minutes.)
Put back in the microwave for 2 one-minute sessions. Stir again thoroughly after each session. At this point, your mixture has already started to turn brown.
Continue the sessions now for only 30 seconds at a time, stirring after each session, until the roux is the color of a dark copper penny (darker or lighter, if you prefer). In the last couple of heating sessions, I sometimes only go 20 seconds. You can add 1/2 cup of onions, bell pepper and celery mixture in the last cooking session. I find this step seasons the entire roux.