Tips for Making Roux for German Potato Salad

Video Transcript

"Hey guys! My name is J. and I am talking on behalf of Expert Village. On this next clip, I am going you guys how to finish your roux. What I mean by that is I am going to grab a measuring cup like this one, fill it up with 1/4 cup of water, going to get your cider vinegar and going to fill that up to the 3/4 line which means you added a half a cup of cider vinegar. You are going to add your mustard seed and you are going to add about a teaspoon of mustard seed. You are going to get your mustard and add a teaspoon of mustard, roughly a teaspoon of mustard and this little concoction here, you are going to add to your sautee pan and the roux and it is going to come down and become a thick sauce. Now when you get your little concoction here added all to the sautee pan just like that and while it is boiling like that, you want to scrape down the bottom of the pan. Basically what we just did is deglaze the pan and that flour that was inside the roux is going to thicken the sauce and basically make us a nice little coat that we coat our beautiful potatoes in. Once we totally coated these onion and everything and the little cream sauce that we are making here, you want to make sure that this comes down to a thick consistency and once it happens to come to a boil, you want to turn it down and go to a simmer and just let that go by itself. That is it for finishing the roux. Thank you guys."