Microwave Roux - cooking recipe

Ingredients

1/2 c. oil
1/2 c. flour

Preparation

In uncovered 2 or 2 1/2-quart glass dish, blend together flour and oil and microwave on High for 10 minutes.
The color of the roux should be a deep caramel.
Roux does not look good at this point.
The flour is still gritty and the fat still a little separated.
Add seasoning (onions, celery or bell pepper) if desired.
Microwave another 3 minutes on High.
The color should deepen and the roux be shiny.
Stir and microwave on High another 2 minutes.
Roux is basis for brown gravies and most Creole gravies.