How-To: ROUX - Bechamel, Velouté, Mornay

Our How-To classes take a deep dive into 1-2 ingredients, dishes or foods that need a bit more time for exploration in order to become an expert.

Roux, the basis for creamy gravy velouté , real mac & cheese sauce or mornay (classic egg and cheese sauce), and bechamel - sweet and savory versions.

Roux is tempermental. If you've ever tried to use it, and ended up using a strainer to smooth out the lumps, this class is for you.

Learn a few simple techniques to make ROUX perfect every time. We will let students try as often as needed to make the best roux possible before they leave.

MENU

Bechamel

Mornay

Velouté

Cocktails, beer and wine are available for purchase at the bar.

*Price is per person*

Your purchase includes:

• One seat in the class

• Live, step-by-step cooking instruction

• Recipes, which will be emailed at the end of class

Classes are approximately 90 minutes – 2 hours

Price is per person, so be sure to indicate any allergies when you register. If you have any issues, please email us at [email protected] or call at 703-433-1909 press 1.

Must be 21+ to drink alcohol.

ALTERNATIVES: Non-alcoholic drink options available. Vegetarian, non-dairy and gluten-free substitutions available for every class. Please make us aware of any accommodations we need to make on your behalf at registration check-out.

Parking in Ballston Quarter parking lot is recommended. Park on level 4 or 5, then proceed to Mall level 3. We are located next to Macy’s.

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