This class introduces the roux as the point of departure for many French "mother" sauces.
We will prepare and compare the proportions needed to thicken a milk-based Béchamel sauce and a stock-based Velouté.
The Béchamel will bind a vegetable and sausage gratin while the Velouté will turn diced chicken and vegetables into a rich stew.
Variations on both sauces will also be discussed.
Reservations for Chez Madelaine's 1 3/4 hour online cooking classes are sold to a household of 1-2 and must be accompanied by payment in full. The registrant will immediately receive a Zoom link to the event. A copy of class recipes will arrive early in the week before class for cook-along students. Recipes and the link will be sent out as a reminder a day before class.
Reservations made up to a day before Saturday's class will receive an Early Bird discount. A reduced price will also be given to those who sign up for all classes in a series. The reservation period ends at midnight the Friday before class.
Cancellations made 24 hours prior to class will be refunded in full within 72 hours.
Attendees will be sent an HD recording after the class. It is intended for the student’s personal use and should not be shared.