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Creamy Avocado-lime Vinaigrette

  • Yield: About 1 cup; serves 6


  • 1 ripe avocado
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons water
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon Emeril's hot-pepper sauce or other hot sauce
  • 6 tablespoons vegetable oil
  • 1/4 cup fresh cilantro leaves


  • Peel, seed, and dice avocado and place in blender or food processor. Add garlic, salt, lime juice, water, vinegar, hot-pepper sauce, and cilantro leaves. With the machine running, slowly drizzle in oil until a creamy emulsion forms. Transfer vinaigrette to a small bowl or squeeze bottle. Use immediately or refrigerate for up to 2 days.