Microwave Brown Roux Recipes

MICROWAVE ROUX

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.

MICROWAVE ROUX

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!

QUICK AND EASY MICROWAVE ROUX

Steps:

• Gather the ingredients.
• Whisk flour and oil together until smooth and lump-free in a 1-quart Pyrex (or other microwavable) measuring cup or bowl-don't use plastic!
• Place the measuring cup in the center of the microwave oven and cook on high for 10 to 30 minutes, removing the cup and whisk to mix well every 2 minutes. Use a potholder, as the Pyrex cup will be very hot!
• Cook until the desired color is reached: it takes 20 minutes to make the medium (or peanut butter-colored) roux in the microwave-see photo.
• Enjoy!

MICROWAVE BROWN ROUX

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.

MICROWAVE ROUX

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.

BROWN BUTTER IN THE MICROWAVE

Steps:

• Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down.
• Microwave for 5 minutes. Check butter; continue to microwave in 30 second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.

MAKING A MICROWAVE ROUX RECIPE - (4.5/5)

Steps:

• Whisk flour and oil together until smooth and lump-free in a 1-quart Pyrex (or other microwavable) measuring cup or bowl--don't use plastic! Place the measuring cup in the center of the microwave oven and cook on high for 10 to 30 minutes, removing cup and whisking to mix well every 2 minutes. Use a pot holder, as the Pyrex cup will be very hot! Cook until the desired color is reached: it takes 20 minutes to make the medium (or peanut butter colored) roux in the microwave --see photo. Roux Facts: A darker roux (one that has been cooked longer) will have more flavor, but will have less thickening power. This is because flour loses its ability to thicken the longer it is cooked. The roux seems to be cooking very fast or getting very dark, turn the heat down. Above all, stir almost constantly--at least every 15 seconds; with each stir the roux gets just a bit more brown. When the roux reaches the desired color, you may proceed with a recipe, adding the holy trinity of onion, celery, and bell pepper, and whatever main ingredient you are using, plus seasonings and water. If you are making the roux ahead to keep as needed, transfer it to a large glass or plastic bowl to stop the cooking process, stirring occasionally as it cools down. Roux can be kept, covered, in the refrigerator for two months, or in the freezer for six months. If freezing the roux, place 1 tablespoon of the roux in each section of an ice cube tray and, when firm, transfer to a freezer bag. When a recipe calls for 1/2 cup roux, pop out 8 cubes (8 tablespoons, or 1/2 cup). You may also use a cube or two at a time if your stew, soup or sauce needs a bit of thickening. Quantities 3 cups oil + 3 cups flour = 3 2/3 cups roux 1 cup oil + 1 cup flour = 1 cup plus 3 tablespoons roux If a recipe calls for making a roux with 1/2 cup oil and 1/2 cup flour, use 1/2 cup of prepared roux, or a quantity of prepared roux equivalent to the amount of flour called for in the recipe. To thicken 6 to 8 cups of liquid for a gumbo, soup or other dish, use 1 cup prepared roux, or start with 1 cup flour and 1 cup fat. What to Look for When Cooking Roux: After a few minutes the roux is likely to become foamy and remain so for several minutes. After about 10 minutes the roux will begin to turn dark and will develop a nutlike fragrance. After about 20 minutes the roux will start to cook faster and must be watched more carefully so it doesn't burn. Lower the heat if necessary--a burned roux is only fit for the garbage. If the roux starts to smoke, lower the heat or turn the off for a bit to allow the roux to cool down. If the oil gets hotter than the point at which it starts to smoke, it may negatively affect the taste.