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.


Chicken, Fish, Or Shrimp Glaze

  • Yield: About 3/4 cup



  • Bring the stock and salt to a boil in a saucepan over high heat. Reduce the heat to medium-high and cook for about 50 minutes. Freeze in ice-cube trays, empty the cubes into plastic freezer bags, and use 1 cube at a time. Keeps for 1 month.