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.



  • Yield: 1/2 cup


  • One-third cup olive oil
  • About 2 tablespoons balsamic vinegar
  • 1 teaspoon Zatarain's Creole mustard
  • Pinch of salt
  • 5 good grinds of black pepper


  • Beat the ingredients together with a fork. The mustard should create an emulsion that will hold the oil and vinegar together for a moment. Taste, adjust ingredients to your liking, beat up one more time and pour over anything from lettuce and tomatoes to steamed fresh green beans, cold salmon, avocado and crabmeat, artichoke and shrimp, blanched asparagus or anything you can find in the icebox that appeals to you.