Roux sauce in microwave?

Bollards · 17 April 2007 at 8:07AM

Hello,
Just wondering if it is possible to make a cheese sauce/bechamel sauce in the microwave using flour, butter and milk etc?
I want to make one for some canneloni I am cooking for tonights tea.
Thanks in advance for any help!

foreverskint · 17 April 2007 at 8:11AM

Yes just make in the normal way. Melt the butter first, then stir in the flour.
Add the milk, whisking as you go, then replace in micro to cook and thicken. Keep whisking everycouple of minutes till thickened and the flour has cooked.

I find it does take a little longer in the micro.

HTH

steveeeee · 17 April 2007 at 8:13AM

I've never tried making a roux in a microwave, but if you spell it right

, searching for "roux microwave" on Google turns up a few results. Same for "bechamel microwave" (both without the quotes, btw).

Bollards · 17 April 2007 at 9:14AM

steveeeee wrote: »

I've never tried making a roux in a microwave, but if you spell it right , searching for "roux microwave" on Google turns up a few results. Same for "bechamel microwave" (both without the quotes, btw).

And I wondered why google didn't turn up many results for it!!!!!

Nicki · 17 April 2007 at 9:33AM

I often do it this way, and don't usually find it takes longer. This may depend on the power of your microwave though. I melt butter for 1 min, stir in flour and nuke on full power for 2 mins. When you take it out it will look quite solid and crusty, but don't worry about this. Stir in the milk thoroughly, and nuke for 3 mins on full power. When it comes out whisk well with a balloon whisk to get rid of any lumps (this should be easy and only take a few seconds).

Tbh I find this method easier and less time consuming than constant stirring on the stove top.

janeawej · 17 April 2007 at 11:06AM

crikey I would be afraid i would turn it lumpy! i just bung everything in a pan, and keep stirring over a med heat till it thickens very easy!!

mikeywills · 17 April 2007 at 12:02PM

Why not try delias method, chuck everything in a pan together and cook stirring continually no lumps, perfect every time.
1oz flour
1oz butter
14floz milk

Mrs_pbradley936 · 17 April 2007 at 12:06PM

I think the hob is quicker that the microwave for this.

Penelope_Penguin · 17 April 2007 at 12:49PM

Why not make it with cornflour? That's how I make instant custard, and custard powder is only cornflour with flavour and colour.

Mix cornflour and a little milk to a paste. Add the rest of the milk and warm up. Add grated cheese and warm until thickened and the cheese has melted. The quantities will be on the side of the tub. I'm at w*** or I'd check for you!!

Flour and butter way is quicker and easier on the hob.

Penny. x

miniloopie · 17 April 2007 at 3:20PM

Absolutely this is possible, it's the only way I can manage to make a decent cheese sauce!

I have an 850watt microwave and it's really quick for me...

Melt a decent sized lump of butter/marg, then add about a tablespoon of cornflour and mix into a paste.
Add the milk a little at a time until it's all mixed and there arent any lumps then put in the micro on full power for a min - take out and stir, back in for another min - do this twice more... so its been in for 3 minutes altogether.
Add in some grated cheese for the cheesy part and voila!
I find it takes less than 5 mins altogether.

mrs_thrifty_2 · 17 April 2007 at 6:08PM

Yes - I always cook a roux in the microwave. I just put everything in together , whisk it thoroughly with a balloon whisk. Cook on high for 2 minutes, whisk again and then check it every minute. Main advantage is that there is no ugly pan to wash at the end! Good luck

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Roux sauce in microwave?

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