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Raspberry Butter

Raspberry Butter

  • Yield: 1 1/2 cups butter


  • 1 (6-ounce) container fresh raspberries, picked through
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons confectioners' sugar
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 2 tablespoons honey
  • Pinch salt


  • Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp.

  • Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool puree completely.

  • Cream together the butter, honey, salt, and cooled puree until smooth and well blended. (This may take up to 5 minutes on high speed.) Place butter in molds or onto sheets of plastic wrap and roll into logs. Refrigerate until well chilled and firm.