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.
EMERIL'S RIB SAUCE
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.
EMERIL'S TARTAR SAUCE
Awesome tartar sauce made by Emeril. Found on Emeril's web page. Is very good and tangy with just a little kick.
Provided by Briannas mom
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds.
- With the motor running, pour the oil through the feed tube in a slow steady stream.
- Add the cayenne, mustard, and salt and pulse once or twice to blend.
- Cover and let stand in refrigerator for 1 hour before using.
- Best if used within 24 hours.
Nutrition Facts : Calories 256.3, Fat 28, SaturatedFat 3.7, Cholesterol 26.4, Sodium 331.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 1
FRIED FISH FINGERS WITH TARTAR SAUCE
Steps:
- Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
- Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
EMERIL'S STRAWBERRIES ROMANOFF WITH CHOCOLATE SAUCE
Provided by Emeril Lagasse
Time 1h35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the softened ice cream and sour cream and mix well. Add the brandy and orange liqueur and mix until well combined. Refrigerate until the ice cream has completely melted and the mixture is a sauce consistency, about 30 minutes.
- Place the chocolate in a bowl set over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water. Stir the chocolate until melted and smooth.
- Pour the ice cream mixture over the strawberries. Drizzle with chocolate and serve.
GRILLED AMBERJACK SANDWICHES WITH SPICY TARTAR SAUCE
Steps:
- Heat a grill or grill pan to medium heat.
- Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.
- While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.
- Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.
- If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!
TANGY (NOT SWEET) TARTAR SAUCE
This the tartar sauce my mom made growing up, no sweet relish here! The pickle juice replaces lemon juice for acidity and tang. So simple and worth the little bit of time. (I don't like sweet pickles in my potato salad either!)
Provided by Sharon Springer Andrews
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Stir the mayonnaise, onion, pickle, and pickle juice together in a bowl. Season with salt, black pepper, and celery salt to taste. Cover, and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 1 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 169.9 mg, Sugar 0.4 g
EMERIL'S ROASTED GARLIC PASTA SAUCE
Make and share this Emeril's Roasted Garlic Pasta Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Sauces
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
- Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
- Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
- Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine.
- Continue to simmer for 30-45 mnutes longer until the flavors have come together.
- Serve over your choice of pasta.
Nutrition Facts : Calories 594.7, Fat 29, SaturatedFat 4, Sodium 4081.4, Carbohydrate 81.6, Fiber 14.3, Sugar 37.4, Protein 15.5
EMERIL'S CAVIAR 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 Appetizers
Yield Makes 2 cups
Number Of Ingredients 11
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.
EMERIL'S WORCESTERSHIRE SAUCE
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
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 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.
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