Roux á la Microwave

Step 1

Combine oil and flour in a microwave safe dish that has a handle. I use my Pyrex measuring glass cup. Put cup in microwave and set your timer for 4 minutes. Take cup out and stir the mixture thoroughly. Be careful mixture is very hot! (Since microwaves all heat at various temperatures, you might want to start with 2 or 3 minutes until you get to know how powerful your microwave can be; some actually do it for seven minutes.)

Step 2

Put back in the microwave for 2 one-minute sessions. Stir again thoroughly after each session. At this point, your mixture has already started to turn brown. Continue the sessions now for only 30 seconds at a time, stirring after each session, until the roux is the color of a dark copper penny (darker or lighter, if you prefer). In the last couple of heating sessions, I sometimes only go 20 seconds. You can add 1/2 cup of onions, bell pepper and celery mixture in the last cooking session. I find this step seasons the entire roux.