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.


Chipotle Crema

  • Yield: 2 cups


  • 1 cup half and half
  • 1 cup heavy cream
  • 1 tablespoon sour cream
  • 4 teaspoons chopped chipotle peppers in adobo sauce, or less to taste
  • 1/2 teaspoon salt


  • In a bowl, mix together the half-and-half, cream, and sour cream. Let sit at room temperature for 24 hours to develop.
  • In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth. Serve, or keep refrigerated in an airtight container for up to 1 week.