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.


Cilantro Cream

  • Yield: About 1/2 cup


  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon water
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper


  • Combine all of the ingredients in a cup and mix thoroughly. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Stir before serving.