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

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


Blood Orange Vinaigrette


  • 1/2 cup blood orange juice
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon sherry vinegar
  • 1 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.