If youre making a simple gravy, a blonde roux will work just fine.
In any case, I knew I had to try both methods.
It wasnt a huge spill, but given the scalding nature of roux, it gave me pause.
At this point you will have a very hot, blonde roux.
(This took 12-14 minutes, depending on the size of the batch.)
Youll end up with burnt roux clumps, and no one wants that.
Pros to making roux in the microwave:
Its super fast.
Roux freezes well, so I decided to make twice as much as Alton recommended.
(If youve never had a roux burn, you do not want one.
You are essentially frying flour in oil, and that scorching paste loves to stick to human skin.)
Pros of making roux in the oven:
Its hands-off.
You only have to stir once every half hour.
Cons:
It can take quite a while.
Its best made the day before.
Each method produced a dark brown, lump-free roux.
Roux freezes very wellyou can even freeze it in an ice cube tray for easy portioning.
Whichever method you choose, yo be careful.
Roux is splashy and sticky, so stir slowly and methodically, and use high-walled cooking vessels whenever possible.
Gumbo is amazing, but roux burns are the exact opposite of that.
