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Bechamel Sauce

  • Yield: 1 1/2 cups


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • Pinch of freshly grated nutmeg thickened and any floury taste is gone, about 8 minutes.


  • In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for about 2 minutes; do not allow to brown.
  • While whisking constantly, add the milk, salt, pepper, and nutmeg. Cook the mixture, stirring constantly, until it comes to a boil. Reduce the heat to medium- low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes.
  • Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the béchamel and then set aside to cool. The béchamel can be stored in a resealable container in the refrigerator for up to 5 days.