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.


Essence of Emeril EE10

  • 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.