Best 6 Emerils Creole Sauce Recipes

EMERIL'S ESSENCE CREOLE SEASONING

Steps:

• Combine all ingredients thoroughly.

CREOLE SAUCE

Steps:

• In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.

CREOLE MEUNIERE SAUCE

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

Steps:

• Combine all ingredients thoroughly.

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE

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

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.