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Roasted Red Pepper Sauce

  • Yield: 2 cups


  • 2 tablespoons olive oil
  • 3 medium-large red bell peppers, roasted and cut up coarsely
  • 1/4 cup coarsely chopped onions
  • 2 teaspoons minced garlic
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 turns freshly ground black pepper
  • 2 cups Basic Chicken Stock
  • 2 tablespoons heavy cream


  • Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.
  • Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.