Best 7 Microwave Brown Roux Recipes
Craving a rich, flavorful roux in a snap? Look no further! Discover the art of hassle-free roux-making with our collection of microwave brown roux recipes. These recipes promise a quick and convenient method to achieve that classic roux perfection, saving you time and effort in the kitchen.
Our streamlined recipes cater to various dietary preferences, including gluten-free, vegan, and keto options. Whether you're a seasoned chef or a novice cook, our clear instructions and detailed explanations will guide you every step of the way.
From the classic brown roux, a staple in many dishes, to the versatile blonde and white roux, perfect for thickening sauces and soups, we've got you covered. And for those seeking a healthier alternative, our gluten-free and vegan roux recipes offer delicious options without compromising on taste.
Get ready to elevate your culinary creations with our microwave brown roux recipes. Say goodbye to the tedious process and hello to a flavorful and hassle-free roux experience.
MICROWAVE ROUX
This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.
Provided by Leslie in Texas
Categories Gumbo
Time 32m
Yield 4 cups roux
Number Of Ingredients 9
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!
MICROWAVE ROUX
Quick and easy way to make roux. Almost goof proof.
Provided by flatscat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 20
Number Of Ingredients 2
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.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 3.2 g, Fat 10.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 0.1 mg
DARK MICROWAVE CAJUN ROUX
This is my favorite way to make a dark roux for gumbo, shrimp stew, corned beef hash and to thicken any gravy. It is easy and will keep in the refrigerator.
Provided by Kathy Sterling
Categories Gravies
Time 30m
Number Of Ingredients 2
Steps:
- 1. In a large microwave safe bowl, mix cooking oil and flour. Mix Well. Note, the mixture will boil over, so be sure to use a deep bowl.
- 2. Place in center of microwave and cook for 6 minutes on high then stir. Keep cooking at 6 minutes intervals and stir until mixture turns a deep chocolate brown.
- 3. Cook and stir in 1 minute intervals until roux turns a deep chocolate brown. Watch closely as it will start to burn. Caution, this is VERY hot.
- 4. Once roux is cool, store in refrigerator and use as needed. You may double this recipe. I keep it on hand to thicken gravy or to make dishes like my Shrimp Stew, Gumbo or Corn Beefed Hash.
QUICK AND EASY MICROWAVE ROUX
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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!
Nutrition Facts : Calories 98 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 59 mg, Fat 10 g, ServingSize About 1 Cup Roux (24 servings), UnsaturatedFat 8 g
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
Many Cajun recipes start with the dreaded words "first make a roux" which bring terror to the hearts of many cooks. This recipe will relegate this fear to the past and you can surprise yourself as to how easy it is to make a roux. Be sure to use the 4 cup glass measuring cup as directed. The contents of the measuring cup will be VERY HOT so take care when handling.
Provided by Dan-Amer 1
Categories Onions
Time 32m
Yield 1 batch roux
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1771.8, Fat 145.7, SaturatedFat 20.2, Sodium 112.8, Carbohydrate 109.2, Fiber 11, Sugar 18.4, Protein 14.6
BROWN ROUX
Yield makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Pour the oil into a saucepan. Slide it over medium heat and get the oil nice and hot. Whisk in the flour. Cook, whisking constantly-it will be a bit grainy at first. Soon the flour will start turning color. This will deepen with every passing minute. You're aiming to get a nice chocolate brown color and a rich, nutty, toasted smell. So open up your senses and keep whisking. Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit. It will get thinner and smoother. Use the roux right away or pour it into a plastic container and let it cool down completely. Refrigerate til you need it.
Tips:
- Use a microwave-safe bowl: A glass or ceramic bowl is best, as it will not absorb microwaves and heat evenly.
- Start with a small amount of butter: You can always add more butter if needed, but it is harder to remove it if you add too much.
- Cook the roux in short intervals: This will help to prevent it from burning.
- Stir the roux frequently: This will help to ensure that it cooks evenly.
- Be careful not to overcook the roux: It should be a light brown color, not dark brown.
- Use the roux immediately: It will start to thicken as it cools.
Conclusion:
Microwave brown roux is a quick and easy way to make a roux without having to stand over the stove. It is perfect for use in sauces, gravies, and stews. With a little practice, you can make a perfect brown roux in just a few minutes. So next time you need a roux, give this microwave method a try.
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