Microwave Brown Roux

My Speedy Microwave Brown Roux: A Kitchen Time-Saver

As a busy working mom, time is my most precious commodity. Juggling work, kids' activities, and trying to maintain a semblance of a healthy lifestyle leaves very little room for elaborate cooking. That’s why I’m always on the lookout for quick and easy recipes that don’t compromise on flavor. Enter the microwave brown roux – a game-changer for me!

I discovered this amazing technique quite by accident. I was attempting to make a creamy mushroom sauce for dinner, but I was short on time. The traditional method of making a roux on the stovetop takes forever, and I just didn’t have it in me that night. So, in a moment of desperation, I decided to try the microwave. To my surprise, it worked perfectly! It was incredibly fast, and the results were just as rich and delicious as the stovetop version. Now, it’s a staple in my cooking repertoire.

The beauty of this method is its simplicity. You simply whisk together flour and oil (vegetable oil or rendered fat work equally well) in a microwave-safe container and then microwave it in short intervals, whisking in between, until you achieve the desired deep brown color. This takes far less time than the stovetop method, allowing me to free up valuable time for other pressing matters.

The versatility of brown roux is also a huge plus. I use it in various dishes, from creamy soups and sauces to stews and gumbos. It adds a depth of flavor that elevates even the simplest recipes. I particularly love it in my chicken and mushroom pot pie, adding a rich, nutty flavor that’s simply irresistible. It's the secret ingredient to many of my family's favorite meals.

I’ve found that the key to success with this microwave method is to keep a close eye on the roux as it cooks. It can quickly go from beautifully browned to burnt in a matter of seconds. Don't be afraid to whisk frequently and adjust the cooking time based on your microwave's power. Each microwave is different, so experiment a little and find what works best for your appliance.

Making the roux ahead of time is another huge win. Once it’s completely cooled, I store it in the refrigerator for up to a week. This allows me to prepare it in advance, saving even more precious minutes when I’m short on time during the week. Simply reheat it before using, and you're good to go.

This microwave brown roux recipe has become a lifeline for me in my busy life. It’s a simple, quick, and incredibly versatile method for adding rich flavor to a wide array of dishes. If you're a busy individual, a working parent, or simply someone who appreciates convenience without sacrificing taste, then I highly recommend giving this a try. You won't be disappointed.

So, ditch the stovetop roux and embrace the speed and efficiency of the microwave! Your taste buds and your schedule will thank you.

Step-by-step

• In a 1-quart microwave-safe measuring cup or souffle 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.