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.


Mole Sauce


  • 1/2 cup shelled pumpkin seeds, roasted
  • 1/4 cup shelled pistachio nuts, roasted
  • 1/4 cup roasted pine nuts
  • 1 tablespoon tamarind paste
  • 1/2 cup roasted poblano peppers, seeded and chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon Steen's cane syrup
  • Juice of one lemon
  • 1 cup olive oil
  • Salt and pepper


  • In a food processor, combine all the ingredients together. Puree the mixture until creamy and smooth. Season with salt and pepper. Remove the turkey from the oven. Spoon a small pool of the sauce in the center of the plate.