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.


Smoked Tomato Butter Sauce

  • Yield: About 2 cups


  • 2 tablespoons sherry vinegar
  • 4 tablespoons red wine
  • 6 black peppercorns
  • 2 thyme leaves
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 1 1/2 cup smoked tomato sauce
  • 1/2 pound unsalted butter, cut into cubes


  • In sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and bay leaf. Bring the liquid up to a simmer and reduce by half, about 2 minutes. Add the cream and reduce by half again, about 2 minutes. Stir in tomato sauce. Mount in the butter cubes and strain through a chinoise. Season with salt and pepper. Spoon the sauce in the center of the plate and spread the rim with the sauce. Place the sandwich in the center of the sauce. Garish with basil.