Microwave Roux

1 cup peanut oil

1 heaping cup all purpose flour

Large Pyrex container, 4 cup minimum, 8 cup container is good

Trinity, optional

Stock, optional

If using the trinity, dice the vegetables and have them readily available. The trinity is usually 1 part onion, ½ part celery, ½ part bell pepper. For this amount of roux, I large diced onion with corresponding amount of celery and bell pepper is good. For a mirepoix, use carrots instead of bell pepper.

Your microwave times may vary. The mixture is extremely hot and will stick to your skin if it splatters. Use caution.

Combine oil and flour in pyrex, mixing well. Microwave for 3 minutes, stir. Microwave 3 minutes, stir. You should have a blonde roux now. Continue for a darker roux. Microwave 2 minutes, stir. Microwave 1 minute, repeating 1 minute as necessary until you get the desired color.

Either.

Add the trinity, using caution as the vegetables will create hot steam, stir and microwave 2 minutes, stir. Microwave 1 minute, stir. Microwave an additional 1 minute if necessary, stir. Add a small amount of stock to the container, careful of the steam, and stir it in. Add a bit more stock, stir. Add stock, stir. Add to your pot and proceed with your recipe.

Or.

Allow to cool to room temperature and store in a mason jar.

A blonde roux is good for a light colored sauce or gravy. A darker roux will add more flavor and color, but will thicken less.

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