Seasoning a Roux for Potatoes Au Gratin

Video Transcript

"Hi, this is Leah Schaefer on behalf of Expert Village and today I’m going to show you how to cook with a Dutch oven. Okay, so I’ve let this come together and simmer for about five to ten minutes and you’ll see it’s thickened up. If you’re making a macaroni and cheese dish, this is about the consistency you’ll want, you’ll see it will stick to the spoon and then roll off. Now we’re going to add some more seasoning to it. The first thing we’re going to get is some sea salt; I’m going to put a little bit in the palm of my hand, maybe about a teaspoon or so, stir, okay and some of that dried mustard powder, about an eighth of a teaspoon, cayenne pepper, put it in the lid, just a dash, and black pepper. Typically when you’re using white sauces, you’re going to want to use white pepper so you don’t have those big ugly black flecks in there, but since this is rustic Dutch oven dish, we’re not really worried how pretty it looks, so black pepper is just fine. Stir it up until it’s well combined, if there are still any lumps of flour, just smooth them out with your spoon and this is ready to pour over the potatoes and ham. "