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Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

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Recipes

Condiment

    • Prep Time: 5 minutes
    • Total Time: 15 minutes plus time to cool
    • Yield: about 3 cups
    • Prep Time: 10 minutes
    • Total Time: 15 minutes plus time for cooling
    • Yield: about 3 cups
    • Total Time: 15 minutes
    • Yield: 4 cups
    • Prep Time: 5 minutes
    • Total Time: 10 minutes plus time to marinate overnight
    • Yield: 2 cups
  • Fresh Tomato Sauce
    • Prep Time: 20 minutes
    • Total Time: 1 1/2 hours
    • Yield: 1 to 1 1/2 quarts
  • 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

    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