Best 14 Emerils Creole Sauce Recipes

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Emeril's Creole Sauce is a classic Cajun dish that is full of flavor and spice. It is a versatile sauce that can be used on a variety of dishes such as chicken, fish, shrimp, and pasta. The sauce is made with a combination of tomatoes, onions, peppers, garlic, and spices, and is typically served over a bed of rice. Emeril's Creole Sauce is a great way to add a bit of New Orleans flavor to your next meal.

Here are our top 14 tried and tested recipes!

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE



Emeril Lagasse's Creole Mustard Sauce image

If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons creole whole grain mustard or 1 1/2 teaspoons other hot whole grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup vegetable oil

Steps:

  • In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
  • Place in an airtight container and refrigerate for up to 12 hours before serving.

EMERIL'S CREOLE SAUCE



Emeril's Creole Sauce image

Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.

Provided by alligirl

Categories     Long Grain Rice

Time 1h15m

Yield 4-6 plates, 4-6 serving(s)

Number Of Ingredients 22

2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes (to taste)
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped peeled, and seeded tomatoes
1 tablespoon chopped fresh parsley, plus more for garnish
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Tabasco sauce or 1 1/2 teaspoons other hot pepper sauce
2 cups chicken, shrimp or 2 cups fish stock, cold
1 1/4 lbs shrimp, peeled and deveined
hot cooked long-grain rice, for serving

Steps:

  • Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
  • Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
  • Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
  • Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
  • Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
  • Add the stock and bring to a boil.
  • Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
  • To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
  • Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

CREOLE MEUNIERE SAUCE



Creole Meuniere Sauce image

Provided by Emeril Lagasse

Yield 10 servings

Number Of Ingredients 8

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peeled, with pith discarded and cut in half
3/4 cup heavy cream
1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice
1/2 teaspoon Creole Seasoning
1/4 cup chopped scallions

Steps:

  • In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.

EMERIL'S ESSENCE CREOLE SEASONING



Emeril's Essence Creole Seasoning image

Provided by Emeril Lagasse

Time 7m

Yield 2/3 cup

Number Of Ingredients 8

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine all ingredients thoroughly.

EMERIL'S ESSENCE



Emeril's Essence image

Provided by Emeril Lagasse

Categories     condiment

Yield 2/3 cup

Number Of Ingredients 8

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine all ingredients thoroughly.

EMERIL'S CREOLE SEASONING (ESSENCE)



Emeril's Creole Seasoning (Essence) image

Provided by Emeril Lagasse

Categories     condiment

Time 5m

Yield about 2/3 cup

Number Of Ingredients 8

2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt

Steps:

  • Combine all ingredients thoroughly and store in an airtight jar or container.

EMERIL'S CREOLE SEASONING (ESSENCE)



Emeril's Creole Seasoning (Essence) image

Provided by Emeril Lagasse

Categories     condiment

Yield about 2/3 cup

Number Of Ingredients 8

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Combine all ingredients thoroughly and store in an airtight jar or container.

BEEF TENDERLOIN W/2 SAUCES: HORSERADISH & CREOLE MUSTARD



Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard image

This is awesome! Ususally, I don't like anything extra on my steak but this is wonderful! These sauces are great but that doesn't mean you have to eat it with the sauce. This tenderloin recipe is Courtesy of Emeril Lagasse, 2003. The Creole Seasoning comes from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. The Creole Mustard Dressing is courtesy of "Louisianna Real and Rustic" by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers. This roast can be used cold; the day before roast the meat and place on a platter and wrap tightly in saran wrap or aluminum foil, just let rest 40 minutes before refrigeration.

Provided by Manami

Categories     Roast Beef

Time 1h

Yield 1 beef tenderloin, 8-12 serving(s)

Number Of Ingredients 30

1 (3 1/2 lb) center-cut beef tenderloin, trimmed and tied
1 tablespoon olive oil
salt, to taste
fresh ground black pepper, to taste
spice essence, to taste
fresh watercress or parsley, rinsed & spun
French bread or Italian bread
assorted rolls or assorted biscuit
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon thyme
2 cups sour cream
1/4 cup prepared horseradish, drained
1 tablespoon chives
1 tablespoon champagne or 1 tablespoon white wine vinegar
1 teaspoon salt
1 dash hot red pepper sauce (optional)
1 large raw egg
3 tablespoons creole mustard or 3 tablespoons other whole grain mustard
1 tablespoon distilled white vinegar
1 cup olive oil
2 tablespoons chopped fresh parsley leaves
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon cayenne

Steps:

  • Make the 2 sauces ahead of roasting the tenderloin.
  • Horseradish Sauce:.
  • In a bowl, combine all ingredients and blend well.
  • Adjust the seasoning to taste.
  • Refrigerate until ready to serve.
  • Yield: 2-1/4 cups.
  • Creole Mustard Dressing:.
  • In a food processor or blender, process the *egg*, mustard and vinegar until well blended.
  • With the motor running pour the oil through the feed tube in a steady stream and process until emulsified.
  • Add the parsley, honey, salt and cayenne and pulse to blend.
  • Transfer to an airtight container and refrigerate for at least 30 minutes before using.
  • Use within 24 hours.
  • Yield: 1-1/2 cups.
  • *RAW EGG WARNING*.
  • The American Egg Board states: "There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell?".
  • Essence (Emeril's Creole Seasoning):.
  • Combine all ingredients thouroughly and store in an airtight jar or container.
  • Yiled: 2/3 cup.
  • Preheat oven to 400°F.
  • Place the tenderloin in a large, heavy roasting pan.
  • Rub with olive oil and season lightly on all side with the salt, pepper and Essence.
  • Place over medium-high heat and sear the meat on all sides, 5-6 minutes.
  • Place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
  • Arrange a bed of watercress or parsley on a large decorative platter.
  • Remove the roast from the oven and place on a cutting board.
  • Loosely cover and lest rest for 10 minutes before carving.
  • Remove the butcher's twine and carve to desired thickness.
  • Arrange the slices on the watercress covered platter.
  • Serve with a variety of breads or rolls and desired sauce(s).

Nutrition Facts : Calories 1003.3, Fat 82.3, SaturatedFat 27.5, Cholesterol 222.3, Sodium 2428, Carbohydrate 10.9, Fiber 2.2, Sugar 4.2, Protein 54.1

EMERIL'S WORCESTERSHIRE SAUCE



Emeril's Worcestershire Sauce image

Spice up your New York Strip Steak dinner with Emeril Lagasse's fiery variation of the classic sauce. Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes generous 3 pints

Number Of Ingredients 15

2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
3 pint-sized canning jars, if processing

Steps:

  • Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
  • Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
  • Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

EMERIL'S FRIED CHICKEN CREOLE STYLE WITH GRAVY



Emeril's Fried Chicken Creole Style With Gravy image

The secret behind this delicious Emeril Lagasse fried chicken recipe is the homemade "essence" which is what Emeril calls his unique Creole seasoning mix. This Creole flavoring gives the chicken an amazing flavor and you can use this herb and spice mixture in other recipes. The chicken is coated in flour and egg and seasoned with the Creole mixture. It is then pan fried to perfection.

Provided by Timothy H.

Categories     Chicken

Time 32m

Yield 4 serving(s)

Number Of Ingredients 19

3 1/2 lbs fryer chickens
2 beaten eggs
3 1/2 cups all purpose flour
1/4-1/2 teaspoon cayenne pepper
2 -4 cups oil, for frying
2 cups milk
2 tablespoons milk
6 potatoes, peeled and diced
4 tablespoons butter
1 1/4 teaspoons salt
4 1/2 teaspoons black pepper
2 tablespoons salt
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 1/2 tablespoons paprika
2 tablespoons garlic powder

Steps:

  • First make the Creole seasoning.
  • Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
  • You will get about â..." cup and you won't need it all for this fried chicken recipe.
  • Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
  • Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
  • Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
  • Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
  • Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
  • Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
  • Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
  • Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
  • Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
  • Whisk in the rest of the milk and bring the liquid to a boil.
  • Turn it down to a simmer and season with salt and black pepper.
  • Cook this gravy for 6 minutes.
  • You can add some water if it goes too thick.
  • Serve the mashed potatoes and fried chicken with the gravy over the top.

Nutrition Facts : Calories 2831, Fat 184.3, SaturatedFat 40.7, Cholesterol 504, Sodium 4748.7, Carbohydrate 156.9, Fiber 14.3, Sugar 5.3, Protein 136

EMERIL'S CARAMEL DRIZZLE SAUCE



Emeril's Caramel Drizzle Sauce image

Taken from Emeril's Creole Christmas Cookbook --- I have made it in the past with great results it's a great sauce to use on pies, bread puddings and cake slices --- can use half white and brown sugar.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 20m

Yield 3/4 cup

Number Of Ingredients 3

1 cup white sugar
1/4 cup water
1 cup whipping cream (unwhipped)

Steps:

  • In a small heavy-bottomed saucepan combine sugar and water; bring the mixture to a boil, stirring often.
  • Cook stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup (about 10-15 minutes) remove from heat and stir in the whipping cream; return saucepan to high heat and boil the sauce until it regains the consistency of a thick syrup (about 2 minutes); cool.
  • The sauce can be refrigerated until ready to use (allow it to reach room temperature before drizzling).

Nutrition Facts : Calories 2126.8, Fat 117.4, SaturatedFat 73.1, Cholesterol 434.8, Sodium 125.6, Carbohydrate 275.5, Sugar 266.5, Protein 6.5

EMERIL'S CREOLE TOMATE GLAZE (BETTER THAN STEAK SAUCE!)



Emeril's Creole Tomate Glaze (Better Than Steak Sauce!) image

This is the best accompaniment to meat (especially beef) that we have ever had. We first had it at Delmonico's Steak House in Vegas (it was served with my husband's steak, and we were all dipping our food on his plate!) Anyway, I found the recipe on Emeril's website and almost always have a supply here on hand. Super simple to make and WAY preferable to bottled steak sauces.

Provided by jenpalombi

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

1 cup sugar
1/3 cup hot sauce
1/4 cup cider vinegar
1 tablespoon creole mustard
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon celery salt
1 teaspoon bay leaf powder
1 teaspoon minced garlic
1/2 teaspoon dried coriander
1/2 teaspoon red pepper flakes
salt & freshly ground black pepper

Steps:

  • Combine all ingredients in medium saucepan and cook until sugar is dissolved or 220°F, about 5 minutes. Strain. Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 831.6, Fat 1.3, SaturatedFat 0.2, Sodium 2289.9, Carbohydrate 208.6, Fiber 2.4, Sugar 203, Protein 2.3

EMERIL'S HOMEMADE WORCESTERSHIRE SAUCE



Emeril's Homemade Worcestershire Sauce image

Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3 pints

Number Of Ingredients 13

2 tablespoons olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 (2-ounce) cans anchovy fillets
1/2 teaspoon cloves
2 tablespoons coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups Steen's 100 percent Pure Cane Syrup
8 cups distilled white vinegar
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Steps:

  • In a large heavy stockpot set over high heat, combine oil, onions, and jalapenos. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Add garlic, pepper, anchovies, cloves, salt, lemons, corn syrup, cane syrup, vinegar, 4 cups water, and horseradish; bring to a boil.
  • Reduce heat to medium-low and simmer, stirring occasionally, until mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer and let cool to room temperature. Use immediately or keep refrigerated indefinitely.
  • To store sauce at room temperature for future use, place 3 clean pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
  • In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
  • Ladle Worcestershire sauce into a jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten.
  • Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
  • Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 weeks. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate sauce after opening.

EMERIL'S CAVIAR SAUCE



Emeril's Caviar Sauce image

Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 11

2 cups sour cream
1/4 cup fresh lemon juice
2 tablespoons minced shallots
1 tablespoon snipped fresh chives
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly ground black pepper
2 tablespoons wasabi-injected roe (optional)
1 tablespoon caviar
1 tablespoon salmon roe

Steps:

  • Combine all of the ingredients, except the roe, caviar, and salmon roe, in a mixing bowl and whisk to blend well. Gently fold in the roe, caviar, and salmon roe. Use immediately or store for up to 1 day in the refrigerator.

Tips:

  • Use a heavy-bottomed pot or Dutch oven to make the sauce, as this will help to prevent burning.
  • Sauté the onions and peppers in a little bit of oil until they are softened, about 5 minutes.
  • Add the garlic and cook for 1 minute more, or until fragrant.
  • Stir in the tomatoes, chicken broth, Creole seasoning, salt, and black pepper.
  • Bring the sauce to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
  • Season the sauce to taste with additional Creole seasoning, salt, and black pepper.
  • Serve the sauce over your favorite protein, such as chicken, fish, or shrimp.

Conclusion:

Emeril's Creole sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It is made with a combination of onions, peppers, garlic, tomatoes, chicken broth, and Creole seasoning. The sauce is simmered until thickened and then served over your favorite protein.

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