Emerils Caviar Sauce Recipes

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POACHED OYSTERS IN ANISE-FLAVORED CREAM WITH BLACK PEPPER CREME FRAICHE AND CAVIAR



Poached Oysters in Anise-Flavored Cream with Black Pepper Creme Fraiche and Caviar image

Provided by Emeril Lagasse

Categories     appetizer

Time 47m

Yield 6 servings

Number Of Ingredients 12

1 cup creme fraiche (or 1/2 cup sour cream and 1/2 cup heavy cream well combined)
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
36 oysters, shucked
6 tablespoons unsalted butter
1/4 cup minced shallots
1/4 teaspoon cayenne pepper
3 cups heavy cream
1 cup anise-flavored liqueur
1 pound fresh spinach, rinsed, patted dry, and cut into thin strips
4 cups vegetable oil, for frying
2 ounces Sevruga caviar

Steps:

  • Combine the creme fraiche, 1/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl, and mix well. Transfer to a fine mesh strainer and place over a bowl. Let the mixture drain, refrigerated, for up to 2 hours. Cover until needed.
  • Drain the oysters in a fine mesh strainer over a bowl, and reserve their liquid to equal 1 1/2 cups.
  • Melt the butter in a medium pot over medium-high heat. Add the shallots and cook, stirring, for 2 minutes. Add cayenne pepper. Add the heavy cream, the 1 1/2 cups oyster liquor, and the liqueur, and bring to a boil over medium-high heat. Add the remaining 1 teaspoon of salt and 1 teaspoon of black pepper, and reduce the heat to medium. Simmer until reduced by 50 percent in volume, about 10 minutes. Remove from the heat. Add half of the spinach to the cream and puree with an immersion blender, or in batches in a blender or food processor. Strain through a fine-mesh strainer into a large clean saute pan, and keep warm.
  • Heat the oil in a medium stockpot to 350 degrees F.
  • Add the remaining spinach to the pot in batches and fry until crispy, about 45 seconds. With a slotted spoon remove the cooked spinach and drain on paper towels. Season lightly with salt to taste.
  • Add the oysters to the sauce and bring to a gentle simmer. Cook until the edges of the oysters start to curl, about 3 minutes, depending upon their size. Remove from the heat.
  • To serve, arrange 6 oysters around the inner edge of a shallow, rimmed soup bowl like the spokes of a wheel, and spoon 1/2 cup of sauce around the oysters.
  • Spoon a dollop of Black Pepper Creme Fraiche into the center of the bowl, top with a teaspoon of the Beluga caviar, and garnish with fried spinach. Repeat with the remaining ingredients and serve.

EMERIL'S HOMEMADE PEPPER SAUCE



Emeril's Homemade Pepper Sauce image

Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time.

Provided by alligirl

Categories     Sauces

Time 30m

Yield 16 1 oz. servings, 16 serving(s)

Number Of Ingredients 5

6 large red anaheim chilies (about 12 ounces)
4 serrano peppers (about 1/2 ounce)
2 1/4 cups distilled white vinegar
1 cup water
1 tablespoon salt

Steps:

  • Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
  • Cut crosswise into 1/2-inch-thick slices.
  • Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
  • Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
  • Pour the mixture into a food processor or blender and process until smooth.
  • Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
  • Refrigerate and let age for at least 2 weeks before using.
  • **Note - The sauce can be stored in the refrigerator for up to 6 months.

EMERIL'S CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES



Emeril's Corn Cakes with Caviar and Traditional Garnishes 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 about 32 cakes (3 to 4 per serving)

Number Of Ingredients 22

2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
1/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Emeril's Essence Creole Seasoning
Emeril's Caviar Sauce
1/4 cup capers, drained
2 hard-boiled yolks, finely chopped
2 hard-boiled egg whites, finely chopped
1/4 cup chopped red onions
2 tablespoons finely chopped fresh parsley leaves
One 7-ounce tin caviar

Steps:

  • Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with caviar sauce, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.

CAVIAR BUTTER SAUCE



Caviar Butter Sauce image

A superb sauce - the rich butteriness beautifully balanced by the salty tang of black caviar. Serve with a delicate white fish such as sole. Definitely for a special occasion!

Provided by English_Rose

Categories     Sauces

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 lb unsalted butter, chilled
2 shallots, diced
1 tablespoon champagne vinegar
1/2 cup dry white wine
1/2 cup fish stock
8 teaspoons black caviar
salt & freshly ground black pepper

Steps:

  • Heat a tablespoon of the butter in a wide heavy-based saucepan over medium heat. Add the shallot and sweat for a couple of minutes, without allowing it to brown.
  • Deglaze the pan with the champagne vinegar. Simmer gently until the liquid has almost evaporated.
  • Add the wine and fish stock and reduce until 3 tablespoons remain.
  • Cut the remaining butter into large cubes.
  • Begin swirling the cold butter into the liquid over medium heat. The liquid should be hot and it doesn't matter if it boils. Stir constantly and continue adding the butter until the desired consistency is achieved. Wait until each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon.
  • Season to taste just before serving and stir in 1 teaspoon of black caviar per person.

Nutrition Facts : Calories 337, Fat 35.6, SaturatedFat 22.1, Cholesterol 123.2, Sodium 109.1, Carbohydrate 1.5, Sugar 0.2, Protein 2.1

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