Make Roux for German Potato Salad

Video Transcript

"Hey guys! My name is J. and I am talking on behalf of Expert Village and today we are going to be cooking German Potato Salad. Now that I am done with my bacon; it's nice and cooked as you can see there. With my bacon I am going to put it on this sheet that I have here that has a paper towel on it. That way the bacon can drain off for a little bit and all that nasty oil on there can get off. What we are going to be doing is making a roux. A roux basically is a thickener or a sauce. You are going to be using the bacon fat that is in here. You are going to add as much flour to as much bacon fat. So if it looks like you've 2 to 3 teaspoons of oil then you add 2 to 3 teaspoons of flour, so that's what am doing right now. See that. I've got about my flour and that's about 2 to 3 teaspoons I've got in there. If you add too much which I actually did because it slipped out of the bag, take it out. Now what you do with that is put it back on the stove, turn the heat up and you are going to let that flour and oil mixture come to a light brown consistency and stir with a whisk or with a fork, it doesn't matter. I'll show you what to do here in just a second. Now as you guys can see the flour is cooking into this pan that I have and it is turning into a light brown mixture. What you want to do is you really want this to get hot and cooked and you scrape up as much of that little bits of ground pieces on the bottom of the pan. You really want to cook this flour out of this pan very very good because you don't want any bitter flour taste. After all that flour is cooked out of there, you want to add your onion. Once you add your onion, fresh ground black pepper to taste and salt to taste, you are going to add some salt and fresh ground black pepper later remember and that's going to pick up all the bits and pieces that you need. That's basically what you do to finish your roux is to add the onion and you are going to let that onion cook for about a minute or two minutes. Thank you. "