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Lemon Black Pepper Tartar Sauce

  • Yield: About 1 1/4 cups


  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup minced yellow onions
  • 1 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  • Combine the egg, lemon juice, lime juice, mustard, and onions in a food processor or a blender. Process until smooth, about 15 seconds. With the machine running, slowly add the oil in a steady stream. The mixture will thicken. Add the salt and pepper and pulse for 10 seconds.
  • Pour the sauce into a decorative bowl, cover, and chill for one hour before serving.