How many times have you passed on a recipe because you needed to make Roux? This post is for all those beginners and experienced cooks that are intimidated or afraid to make a Roux. Now I’m sure the experienced cooks will comment how easy it is to make on the stove, and it is, but this post is for those cooks just beginning.
What is Roux? Roux is a simple combination of flour and fat. It is generally used to thicken sauces and stews. You can make your Roux light or darker but keep in mind that a darker Roux produces a more pronounced flavor but less thickening power.
Roux is normally made before you make your recipe and then it is added towards the end of the cooking process. However, what happens if at the end of cooking your dish it is too runny and in need of thickening. Just pop this in the microwave an in a few minutes you have your thickener and it’s perfect!
Source: Cook’s Kitchen Hacks
Combine the flour and oil.
Using a whisk, combine the flour and oil until smooth.
Microwave on high for 1-1/2 minutes then whisk.
Microwave 45 seconds and whisk.
Microwave one last time for 45 seconds and whisk.
Add one tablespoon at a time to your stew or
gravy until the desired thickness is reached.
- 2 Tbsp all-purpose flour
- 2 Tbsp vegetable oil
- Combine the flour and oil using a whisk. Whisk until smooth.
- Microwave for 1-1/2 minutes on high and whisk.
- Microwave for 45 seconds and whisk.
- Microwave another 45 seconds and whisk.
- Add to your gravy or stew to thicken one Tbsp at a time until the desired thickness is reached.