Microwave Roux

Directions

1. 1
   Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
2. 2
   Microwave uncovered on high for 6-7 minutes.
3. 3
   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.
4. 4
   The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
5. 5
   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.
6. 6
   Stir and return to microwave.
7. 7
   Saute on high for 2 minutes.
8. 8
   You should now have about 3 3/4 cup of roux.
9. 9
   If any oil has risen to the top, you can pour this off.
10. 10
    Slowly, add enough hot water to bring the roux to the 4 cup mark.
11. 11
    Stir and you will have a smooth, dark roux in only 12 minutes!
12. 12
    Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!