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.


Creole Mayonnaise


  • 1 ½ cups mayonnaise
  • 3 tablespoons Creole mustard, or other whole-grain spicy mustard
  • 1 ½ tablespoons prepared horseradish
  • 2 tablespoons minced green onions
  • ¼ teaspoon cayenne
  • 1 teaspoon minced garlic
  • Pinch of salt


  • Combine the mayonnaise, mustard, horseradish, green onions and cayenne in a small mixing bowl.

  • On a cutting board, mash the garlic and salt to a paste with the side of your chef’s knife. Add the garlic paste to the mayonnaise mixture and stir until thoroughly combined. Refrigerate until ready to serve, up to several days in advance.