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Garlic Walnut Sauce

  • Yield: About 1 1/2 cups


  • 3 home-style slices bread, crusted removed
  • 6 cloves garlic, peeled and smashed
  • 1/2 teaspoon salt
  • 1 cup finely chopped toasted walnuts
  • 2 to 3 tablespoons red wine vinegar
  • 1 cup Greek extra-virgin olive oil


  • Run the bread under cold running water to saturate. Squeeze dry and crumble into a bowl.
  • In a food processor, process the garlic with the salt to form a paste, scraping down the sides as needed. Add the walnuts and process until mealy. Add the soaked bread and 2 tablespoons of the vinegar and process. With the machine running, add the oil in a steady stream and process until creamy. (If the mixture is too thick, first adjust, to taste, with vinegar,then add water 1 to 2 teaspoons at a time.)
  • Adjust the seasoning, to taste, and transfer to a decorative bowl for serving with the grilled fish.