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Rio Grande Citrus Beurre Blanc


  • 1 tablespoon finely chopped shallot
  • 1/2 tablespoon finely chopped garlic
  • 1/4 cup orange juice
  • 1/4 cup tequila (un-aged mixto or Blanco)
  • 2 tablespoons lime juice
  • 2 tablespoons ruby red grapefruit juice
  • 1 tablespoon heavy cream
  • 1 stick butter, broken into small pieces
  • Salt and pepper to taste


  • Place the shallots, garlic, fruit juices and tequila in a saucepan and reduce until thick over medium-high heat. Turn the heat to very low, add the cream and then add the butter, whisking constantly. Alternate the saucepan on and off the heat so the mixture stays warm, but never too hot. When all the butter has been incorporated, remove from the heat, season with salt and pepper and hold in a warm place.