Microwave roux

Ingredients: 

1 cup flour

3/4 cup vegetable oil

Optional:

2 cups chopped onions

3 cloves minced garlic

1/4 of a bell pepper chopped

2 celery ribs chopped

In large 8 cup Pyrex class measuring cup, combine the flour and roux.  Cook on high in micorwave for 6 minutes.  After 6 minutes, very carefully take it out.  Add vegetables if you are using them.  Stir well.

Microwave at 30 second intervals, stirring between intervals, until the roux is the color you desire.  I usually cook mine until it is a dark pecan color.  

For gumbos, I make a very dark roux, but for bisques and other creole dishes, I usually use a lighter roux.  It is up to you.

After roux is desired color, add enought HOT water to make four cups.  

This freezes well if you want to keep some on hand for future uses.