Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Recipe
Blond Roux

Blond Roux

A blond roux is perfect when you are making bechamel sauce, mornay sauce, thickening a milk or cream gravy, or looking to add body to soups.

  • Yield: About 3/4 cup.

Ingredients

  • 1 stick unsalted butter (8 tablespoons)
  • 1 cup flour

Directions

  • In a saucepan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until the roux becomes fragrant yet does not take on much color.