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Steen’s Cane Vinaigrette

  • Yield: Makes 2 cups


  • 1/4 cup plus 1 tablespoon Steen’s cane vinegar
  • 1/3 cup honey
  • 3 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon plus a pinch of salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup canola oil


  • In a medium nonreactive mixing bowl, combine the vinegar, honey, shallot, garlic, mustard, salt, and pepper and whisk to combine.

  • Allow to sit 5 to 10 minutes, then little by little whisk in the canola oil until completely incorporated.

  • Taste and adjust the seasoning if necessary.