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.

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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 info@cookologyonline.com 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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