Make Sauce-Thickening Roux in Minutes in the Microwave

Roux, a combination of flour and oil or butter, is often used as a base for many sauces , to thicken stews, make gravy, and add a nutty, toasted flav

June 6, 2014 · 1 min · 53 words · Paige Hernandez

2 tablespoons of oil and 2 of flour will turn into 1/4 cup of roux.

Microwave for a minute and a half and stir.

If you want a darker roux, continue alternating microwaving and stirring in 15-second increments.

Either way, a quick roux could easily keep your dinner.

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