On Mar 26, 4:37*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
> even a brown sauce.
>
> This works better a butter based roux because there isn't the 18% water
> component that there is in butter. Your sauce is smoother and glistens more
> than with traditional butter-based roux. And it's healthier.
>
> I haven't seen this in a cookbook. I keep roux in the refrigerator all the
> time, ready to use anytime. You end up with a much nicer smoother sauce.
>
> Kent

If this is anything like using a mike to melt chocolate - forget it.
I'll stick to the old method.