This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.
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Serving Size: 1 cups roux (187g) | ||
Recipe Makes: 4 cups roux | ||
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Calories: 384 | ||
Calories from Fat: 247 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.1mg | 0 % | |
Potassium 230.4mg | 6 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 33.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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