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.


Creole Tartar Sauce

  • Yield: About 3 cups.


  • 2 cups mayonnaise
  • 2 Italian plum tomatoes, peeled and diced
  • 1 ear corn blanched, kernels only
  • 1 green onion, finely chopped
  • 1 teaspoon Creole seasoning
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon salt
  • Freshly-ground pepper


  • In a small bowl combine all ingredients; season with salt and 10 turns pepper.