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Creamy Ravigote


  • 1 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1 large egg
  • 2 cups vegetable oil
  • 2 large hard-boiled eggs, peeled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced red onions
  • 2 tablespoons capers, drained and coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 3/4 teaspoon salt
  • 1/4 cup freshly ground white pepper


  • Combine the mustard, egg yolk, and whole egg in the bowl of a food processor, and process on high speed. With the machine running, add the oil in a thin stream, until the mixture thickens. Transfer to a bowl. Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve.