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Whiskey-braised Apple Sauce

  • Yield: 6 to 8 servings


  • 6 Granny Smith apples, peeled, cored and coarsely chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons chopped fresh ginger (about a 2 inch piece)
  • 1 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup Bourbon
  • optional: 1/4 pound of butter


  • In a saucepan, melt butter and sauté ginger for 1 minute. Add apples, brown sugar, cinnamon, salt and bourbon. Simmer uncovered until apples are very tender, about 45 minutes.
  • Puree in a blender until “apple butter” consistency.
  • To kick it up a notch: whisk in 1/4 pound of butter after pureeing applesauce.