10 Minute Microwave General Purpose Roux
If you are going straight into making a gumbo or stew that is using The Trinity or other veggies, move on to the next step if you would like to flavor your roux with vegetables.
Warm the stock according to the recipe you are using. Add chopped veggies to the roux mixture according to the recipe you are using and microwave on high for 2 minutes, stir and microwave for 1-2 minutes longer. Add in chopped green onion and garlic, if using, and microwave for another 2 minutes. Stir well, then add in some of the warmed stock a little at a time, combining well after each addition. Slowly combine the veggie mixture with the remaining stock until it reaches the desired consistency; proceed with your recipe.
Makes enough roux base for about 2 gallons of gumbo liquid, depending on how thick you like it.
- 3/4 cup of canola or vegetable oil
- 1 cup of all purpose flour
- A microwave safe 4 cup measure
Combine the oil and flour in a large, 4 cup or larger, PYREX GLASS MEASURING CUP - or other safe, high heat glass pot. Pyrex is the only thing I know that can stand up to the heat created by this roux. Whisk together until smooth. Microwave on high for 3 minutes; remove and stir. Microwave another 3 minutes; remove and stir, continuing this process until the roux reaches a caramel color, stopping and stirring several times in between. Total time will actually be dependent on your microwave, but generally it takes about 10 minutes to get to this point. At this step you can set the roux aside to cool and then transfer it to a glass Mason jar and store it covered in the refrigerator for several weeks. You can also freeze the cooled roux in ice trays in one tablespoon measures. Once frozen, pop them out and store in a freezer bag for anytime you need a few tablespoons of roux. Bring refrigerated stored roux up to room temperature before using.