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Chile Pepper Glaze

  • Yield: 1/4 cup


  • 1 tablespoon olive oil
  • 1 tablespoon minced seeded jalapeÒo pepper (1 small pepper)
  • 1 tablespoon minced shallots
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 turns freshly ground black pepper
  • 1/4 cup water
  • 1 tablespoon light corn syrup
  • 1 tablespoon honey
  • 2 teaspoons sugar
  • 1 1/2 teaspoons chili powder


  • Heat the oil in a small saucepan over high heat. Add the jalapeño and shallots and sauté for 30 seconds. Add the crushed red pepper, salt, black pepper, and water and cook for 30 seconds. Reduce the heat to medium
  • Stir in the syrup and honey, bring to a boil, and cook for about 2 minutes. Stir in the sugar and chili powder and simmer for 2 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a small saucepan over low heat.