Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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


Maytag Blue Sabayon Sauce

  • Yield: About 3/4 cup


  • 3 large egg yolks
  • 2 teaspoons minced shallots
  • 1/3 cup Maytag blue cheese, crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 teaspoon snipped fresh chives


  • Combine all of the ingredients in a small stainless-steel bowl. Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes. Remove from heat.