EMERIL'S KICKED-UP TARTAR SAUCE
Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Southern Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a small bowl until well combined. Refrigerate until ready to serve or in an airtight container up to 1 week.
CHEESY FRIES WITH EMERALD ISLE DIPPING SAUCE
This Emerald Isle Dipping Sauce will magically disappear before your eyes. Add some cheese fries and you have the ultimate indulgence. This is the best fry sauce ever!
Provided by Kristen Stevens
Categories Snack
Time 25m
Number Of Ingredients 12
Steps:
- Cook the package of fries according to package directions. When the fries are finished cooking remove them from the oven and sprinkle them with cheddar cheese. Return them to the oven for about 2 minutes, or until the cheese has melted.
- While the fries are cooking, prepare the sauce. Combine all of the ingredients in a medium-sized bowl. Mix until well combined. Store in a covered jar in the fridge until ready to use.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 410 kcal, Sugar 35 g, Sodium 1292 mg, Fat 17 g, SaturatedFat 6 g, Carbohydrate 60 g, Fiber 5 g, Protein 6 g, Cholesterol 23 mg, UnsaturatedFat 8 g
EMERIL'S HOMEMADE BARBECUE SAUCE
Provided by Food Network
Yield About 2 cups
Number Of Ingredients 9
Steps:
- In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
EMERALD SAUCE TRACY
Yield 30 guests
Number Of Ingredients 10
Steps:
- The Base for the sauce version is equal parts... ... Plain Yogurt you choose the level of fat desired. Mayonnaise & Light Sour Cream so for 30 guests you'll want about 1/2 cup of each item. chill before serving Then... two handfuls of clean baby or tender, very clean, spinach leaves Then an acid splash for this size recipe about 2 tablespoons.. Lemon juice, red wine vinegar or balsamic or what ever else appeals to you Grapefruit or Blood Orange Vinegar.. so many ideas!! 2 level Tbls. Dijon Mustard 1 tsp. Kosher or a Sea Salt Salt 3/4 grinds of fresh ground pepper 1 to 2 Green onions... cleaned and cut in quarter put in food processor and then add fresh herbs choose a certain flavor to incorporate or go with a melange that go together nicely For the salmon I would choose Italian flat leaf parsley, tarragon & basil .. big handfuls.. place the lid on top and process.. taste and adjust seasonings to suite your needs after a good 1 minute puree.
EMERIL'S EASY ENCHILADA SAUCE
Make and share this Emeril's Easy Enchilada Sauce recipe from Food.com.
Provided by janes girls
Categories Sauces
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato sauce oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
EMERIL LAGASSE'S CREOLE MUSTARD SAUCE
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
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.
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