Recipe: Microwave Roux + Storing Roux

Hi Nadine. Hi Wil.

Posted below is a recipe I found on the web for microwaved roux. I have not tried it.

Nadine, once you have made your roux you can add any liquid you want, milk, broth, water, juices. And, I have made roux using bacon drippings, turkey drippings, beef drippings, etc. instead of cooking oil. Butter or margarine also works.

Wil...I would think you could refrigerate roux for a week. However you could freeze it longer. Wil, you have given me an idea... you might want to freeze your roux in ice-cube containers. Once you have individual frozen "roux cubes" transfer them into a freezer container/bag. This way you could remove small quantities as needed.

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Here is the microwave recipe I found on the web:
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MICROWAVE BROWN ROUX

The following microwave recipe was tested in an 800-watt
oven. Cooking times will vary from one manufacturer's
product to a another, depending on power and size configuration; therefore, it is imperative to refer to the instructions that accompany the appliance and to treat the times given in this recipe simply as guidelines.

Can be prepared in 45 minutes or less.

1/3 cup vegetable oil or rendered fat such as leftover goose fat
1/2 cup bread flour

In a 1-quart microwave-safe measuring cup or souffl 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.

Makes about 1/2 cup.