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.


Sage Jus

  • Yield: About 1 1/2 cups


  • 3 cups Basic Chicken Stock
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper


  • In a small saucepan over high heat, combine al of the ingredients and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.