Microwave Roux

READY IN: 32mins




  • 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!