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Sauce Piquante

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups


  • 1 tablespoon olive oil
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped green bell peppers
  • 1 tablespoon minced seeded jalapeno peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 2 bay leaves
  • 1 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1 cup Basic Chicken Stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 turns freshly ground black pepper
  • 1 tablespoon unsalted butter


  • Heat the oil with the onions and green onions, celery, bell peppers, jalapenos, and garlic in a medium saucepan over high heat. Add the basil, thyme, oregano, and bay leaves and saute for 2 minutes

  • Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. Serve immediately, or prepare without the butter and store, refrigerated, in an airtight container for up to 2 days. Before serving, reheat over low heat until the sauce is at a simmer, stir in the butter, and proceed.