Rouxs and Sauces

About This Class


Roux (pronounced "roo") is one of the basic thickening agents in cooking.

Roux is used to thicken liquids to make wonderful soups, stews and sauces. It is also used to thicken stock when making velouté and milk or cream when making béchamel.

By the end of this class you will have learned to make a roux and how to use it to create delicious sauces.

Class Menu


Dish 1 Velouté Sauce
Dish 2 Bacon, Beer Torchiette w/ Cheesy Bechamel Sauce

You may contact the class instructor about dietary restrictions and modifications before or after booking.

Required Equipment


Sharp chef's knife
Small to medium pans
Small to medium pots
Grater
Strainer

We The Cooks assumes you've already purchased the basic equipment for your kitchen. After booking, your kitchen assistant will be available to request any equipment modifications.

Class Availability


Chef Carlos is based in Austin. He will video chat into your kitchen via your online video chat provider of choice.

Day Schedule
Thu 6PM - 9PM
Sat 10AM - 1PM or 1PM - 4PM
Sun 10AM - 1PM or 1PM - 4PM

*hours are in central standard time, classes are scheduled after requesting

If a time convenient for you is not listed please contact us to accommodations. Classes are available regularly.

Estimated Grocery Cost: $10

Estimated grocery cost is based on average food prices and We The Cooks assumes that you've already stocked up on pantry basics. After booking, your kitchen assistant will be available to request any ingredient modifications.

Class Type: Kitchen Basics
Maximum Class Size: 4
Class Length (hours): 1.0
Accepts Groups:
Yes
No