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.


Cherry-sage Reduction

  • Yield: 1 cup


  • 2 teaspoons olive oil
  • 1 tablespoon minced shallots
  • 1/2 teaspoon minced garlic
  • 1/2 cup dry red wine
  • 2 teaspoons chopped fresh sage leaves
  • 1/4 cup dried cherries
  • 1 1/2 cups veal stock
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons cold unsalted butter
  • Sage or chopped parsley leaves, for garnish


  • Place a 10-inch skillet over medium heat and add the olive oil to the pan. Once the oil is hot, add the shallots and garlic to the pan. Cook, stirring often until the shallots are translucent, about 1 minute. Deglaze the pan with the red wine and raise the heat to medium-high. Add the sage and cherries to the pan and continue to cook the wine until it is reduced to about 2 tablespoons, about 3 minutes. Add the stock to the pan and bring to a boil, reduce to a simmer, and cook until reduced to 1 cup, about 10 minutes. Season with salt and pepper and swirl in the cold butter. Serve immediately or cover to keep warm until ready to serve.