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.


Ginger Sauce


  • One-half cup sugar
  • 2 teaspoons cornstarch
  • One-half teaspoon ground ginger
  • One-eighth teaspoon salt
  • 1 cup hot water
  • 1 tablespoon butter
  • 1 teaspoon fresh lemon juice


  • Blend the first 4 ingredients in a saucepan. Gradually stir in the hot water. Cook until the mixture is clear and slightly thickened. Stir in the butter and lemon juice. Spoon over the baked pears.