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Roasted Red Pepper Emulsion

  • Yield: About 2 cups


  • 2 medium red bell peppers, roasted, peeled and seeded
  • 2 tablespoons rice wine vinegar
  • 1 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon chili paste
  • 2 cloves garlic, smashed
  • 1 shallot, finely minced
  • Salt
  • Freshly ground white pepper
  • 1 cup vegetable oil
  • 2 tablespoons extra-virgin olive oil


  • In the cup of a blender, combine the peppers, vinegar, mustard, honey, chili paste, garlic, and shallots. Season with salt and pepper. Blend for 1 minute. With the blender running, slowly add the oils and continue to blend for 1 minute. Season with salt and pepper.