Creole cooking from New Orleans often calls for a roux. They come in different colors from ivory to an almost black- brown. Traditionally made in a small cast iron skillet, flour mixed into the oil and stirred constantly until the flour is toasted. We’ve found a much easier method. Made in the microwave in just 10 minutes. However the oil becomes extremely hot and should only be done by an adult.
4674 per serving
- 2 cup vegetable oil
- 2 cup white flour
Measuring cups A 4 or 8-cup heat-proof measuring cup A fork or a whisk Oven mitts or pot holders Adult help
Place the oil and flour in the large glass measuring cup. Mix the oil and flour together until well blended. Put the uncovered measuring cup in the microwave. Cook on high for 6 minutes. Carefully remove the measuring cup full of the hot roux from the microwave. Oil gets much hotter than water. The roux will be a very light brown and the surface will be bumpy. The color you want it to be is walnut colored. Stir the lumps out and put it back in the microwave for another 2 minutes. The roux will start to give off a nutty aroma. When the 2 minutes are up, check the roux again. Each microwave is different so you will have to determine if you need to cook your roux for another minute or two. When the roux has reached the desired color, take it out of the microwave and stir it one last time. Let the roux stand and cool. You can pour off a little of the excess oil but don't pour off all of it because you will need some oil to sauté your vegetables correctly. Be safe! Have fun!