Roux, a cooked mixture of flour and fat, is often used to thicken gravy; cooking takes the raw edge off the flour and gives it a nutty, toasted flavor. But what happens if you find that your gravy is too thin at serving time? Rather than dirtying another pan, you can make a quick roux in the microwave and then add it to the gravy to achieve the desired thickness.
Mix 2 tablespoons of flour with 2 tablespoons of vegetable oil, and microwave the mixture for one and a half minutes. Take it out, stir it, and then microwave it again for 45 seconds, and then stir it again, followed by 45 more seconds in the microwave. Make sure to stir carefully (the roux is really hot) and use a bowl with plenty of capacity. If the roux isn’t dark enough, keep microwaving it and stirring in 15-second increments until it is.
Make sure to use a microwave-safe measuring cup or bowl. We recommend placing it on a dry dish towel when you remove it from the microwave since it’s best to avoid placing very hot tempered glass directly onto a cold surface.
Then, to increase the thickness of the gravy, stir in one tablespoon of the roux at a time until you’re happy with the consistency.