Recipe

Roux La Microwave Recipe

Add Step-by-Step Photos	Betty_boop / All my dishes 3 months ago Smells delish! Prep:15m Cook:15m Servings:1	Betty_boop
	cheap and easy

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Fans

bluewatera

Ingredients

1 cup flour

3/4 cup oil (Canola or Vegetable)

Directions

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 or the color that you like.

Transfer to cooking pot and add warm water to hot roux for thickness desired. It is very important to stir thoroughly before starting the next session.

The above mixture will make 2 1/2 to 3 gallons of gumbo juice or one large fricassee or stew dish.

You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes. Roux can be used to flavor or thicken gravies.

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