Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Parsley Dipping Sauce

  • Yield: 1 1/2 cups


  • 1 teaspoon cumin seeds, toasted and crushed
  • 2 tablespoons minced garlic
  • 1 teaspoon Kosher salt
  • 1 cup chopped parsley
  • 1/2 cup minced green bell peppers
  • 1 tablespoon minced, seeded jalapeno
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar


  • In the bowl of a food processor or blender, combine the cumin seeds, garlic, salt, parsley, bell peppers and jalapeno. Puree on high speed until smooth. Gradually add the oil and vinegar and process until well blended.