Create a rich and flavorful dark roux in minutes using your microwave, perfect for gumbos and stews.
Combine the oil and flour in a microwave-safe glass container.
Ensure the flour is evenly mixed with the oil to avoid lumps.
Microwave the mixture on high for 6 minutes, stirring halfway through.
Keep an eye on the color change to achieve the desired darkness.
Carefully stir the roux and microwave for an additional minute until it reaches a dark brown color.
Be cautious as the roux will be extremely hot.
Add the chopped onion, celery, and bell pepper to the roux, stirring well.
Add the vegetables gradually to avoid splattering.
Microwave the mixture for 2 minutes to soften the vegetables.
Stir halfway through to ensure even cooking.
Gradually add the hot water to the roux, stirring until smooth.
Add the water slowly to prevent lumps from forming.
Let the roux cool slightly before using or storing.
Transfer to a storage container if not using immediately.
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