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Recipes

Condiment

  • Roasted Grapes

    Pair these Roasted Grapes with Jeremy's Chocolate Peanut Butter Pie or serve them on a cheese platter.

    • Prep Time: 5 minutes
    • Total Time: 25 minutes
    • Yield: 1 cup
    • Yield: 1 2/3 cups
  • Bordelaise Butter

    In classical French cuisine, a bordelaise sauce is a rich red wine demiglace sauce traditionally mounted with bone marrow. In our Creole tradition, however, bordelaise has come to mean a garlic butter or garlic, butter, and olive oil sauce. At Emeril's Delmonico, we use this Bordelaise Butter as the basis of our pasta bordelaise, such as the Delmonico Fried Oyster Bordelaise.

    • Prep Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 1 pound compound butter
  • Delmonico Olive Salad

    A simple New Orleans-style Italian olive salad that you can make at home.

    • Prep Time: 30 minutes
    • Total Time: 1 hour plus overnight marination
    • Yield: About 3 quarts
  • Apple & Bourbon Glaze
    • Yield: 4 servings
  • Orange Cranberry Sauce

    Orange Cranberry Sauce

    Cranberries have become a staple at holiday meals, especially Thanksgiving. This is a great kicked-up version that has notes of citrus.

    • Prep Time: 10 minutes
    • Total Time: 25 minutes plus cooling time
    • Yield: 2 Cups
  • E2's Roasted Corn Aioli

    Garlic mayonnaise with roasted corn adds both texture and flavor to spread on your favorite sandwich or use as a dip. This dish is especially good when sweet corn is in season.

    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 1 1/2 cups
  • Chipotle Mayo

    This zesty chipotle mayo will kick up just about any sandwich.

    • Yield: 1 cup
    • Yield: Yield: 1 1/2 cups
  • Creole Remoulade Sauce

    Creole Remoulade Sauce

    This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.

    • Prep Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: About 2 1/2 cups