When a recipe calls for you to make a roux (equal parts butter and flour), and then use milk or broth to thicken it, you can do this in the microwave instead of over the stove. Standing by the stove and stirring your brains out for 20 minutes is no one's idea of fun.
For the roux – melt butter in a large Pyrex measuring cup (or something of similar strength) in the microwave. Go slowly so it doesn't pop – 15 seconds at a time. Add an equal amount of flour. Stir until both are well-blended.
Thickening liquid – these sauces will have a liquid that reacts with the butter and flour to produce the thick sauce, usually milk or broth of some sort. Add this liquid to your Pyrex cup. Place cup in microwave and set on high for one minute. Take it out and stir. You will probably need about 5 minutes total, but pull the sauce out and stir it every minute. When the sauce is at the desired thickness, you are done!
Example Recipes
These recipes have sauces that can be made using the microwave method:
Red Chocolate Cake
Chicken Tetrazzini
Macaroni and Cheese
Cream Sauces
Laura
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