Recipe by flatscat
"Quick and easy way to make roux. Almost goof proof."
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Sadly, this review will not only serve purpose as a review, but it will also contain a heartfelt eulogy and a warning to others. First the review: I didn't want to dock the recipe for user error, so I will merely take off one star. The reason for this is- due to variances in microwave oven power, I think the user should definitely watch the roux toward the end there just to make sure it doesn't scorch. Now on to the painful part of the review... When you read the directions, note that it CLEARLY says to use "a microwave-safe glass bowl". PLEASE, for the sake of your beloved cookware, do indeed use a microwave-safe GLASS bowl. I don't care how many other things you have cooked in your trusty, plastic microwave-safe bowl... DO NOT be tempted to use it. It will very likely be doomed to the same fate as my cherished bowl. What happened to that bowl was so horrific, that I dare not go into details. I assure you, though, it is on its way to peacefully serving eternity in a landfill, while I hold its memory close to my heart. Will I try this recipe again? I don't know... it's just too soon right now.
I like that this is a new way to make a roux and I love learning new methods. But, honestly I do not see this as a simpler way to do a roux. The tradition way is actually pretty darn simple: Melt butter, whisk in equal parts flour in a pot on low-medium heat.
A simpler recipe is to spread flour on a baking sheet, preheat oven to 300 degrees. Watch while baking until color of your choice. If burnt, discard and start over. Cook with oil or butter. Your choice. I use olive oil and cook my vegetable in it then add the browned flour. Mix well.
I've been doing this for years -- and of course I wouldn't microwave oil in a plastic bowl. I start my étouffée like this -- even adding the veggies. It takes at least 30 minutes to darken a roux on the stove -- the microwave does it in half the time without the constant stirring. My proportions are a little different since I don't need that much roux -- 1/2 cup olive oil to a little less than 1/2 cup flour will make 2-4 cups gravy - depending how thick you like your gravy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 98
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