"Janet Wilder" > wrote in message
eb.com...
> On 3/26/2011 3:37 PM, Kent wrote:
>> I've been making roux routinely in the following fashion for several
>> years.
>>
>> 4 TB all purposes flour or whatever you want
>>
>> 4 TB extra virgin olive oil - same as flour
>>
>> Place into small pyrex bowl with steep sizes, 2.5" by 2.5" or so. In 1000
>> watt microwave cook 3 1/2 minutes at #3 power level. It's VERY important
>> to
>> cook at a low power level. Oil absorbs microwave energy more than other
>> ingredients.
>>
>> Remove: The roux will be light brown and drier than what you'd expect.
>> The
>> flour will be cooked, and that's what you want. If you want a brown roux
>> mix
>> it up, put it back and repeat. One cooking is fine for any white sauce,
>> or
>
>
> To my thinking if you are gonna nuke your roux, you might as well buy it
> in a jar in the supermarket.
>
>
Where and what brand of roux is there in a market? At what price?

Kent