Butter, flour and milk. It doesn’t get much simpler than that, but learning how to turn those three ingredients into a rich and creamy béchamel opens the door to a whole lot of good cooking.
In this hands-on class, we’ll start with the basics of building a smooth béchamel, from making and cooking a roux to controlling thickness, seasoning and understanding how the sauce changes depending on how you plan to use it. From there, we’ll turn it into crispy ham and cheese croquettes, then make one of our favorite uses for béchamel, a proper croque monsieur with ham, gruyère and dijon.
Along the way we’ll explore other ways this classic mother sauce can be changed, built on and used at home. We’ll round everything out with a few things from the EAT kitchen and sit down to a very delicious, very comforting meal.
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Price includes gratuity.
Beverages will be available throughout the event for purchase.
Photo and video may be captured. Let us know in advance if you prefer not to be included.