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Recipes

Condiment

  • 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
  • Emeril’s Kicked Up Chili

    This slighly unorthodox chili starts with a roux and gets its chili-goodness not only from chili powder but also from pureéd roasted peppers.

    • Prep Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 3 1/2 quarts
  • Creole Mustard Dipping Sauce

    This creole mustard dipping sauce is great with boudin balls or any other snackable treats for that matter.

    • Prep Time: 5 minutes
    • Total Time: 10 minutes