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.


Caramel Sauce

  • Yield: About 3/4 cup


  • 1 cup sugar
  • 1 cup heavy cream


  • In a heavy-bottomed saucepan combine sugar with 1/4 cup water and bring to a boil, stirring often. Cook, stirring occasionally, until mixture is a deep nutty-brown color and consistency of thin syrup, about 10 minutes. Remove from heat. Carefully stir in cream and return sauce to high heat. Boil, stirring often, 2 minutes. Best if used immediately.