Emerils Creole Sauce Recipes

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.

BEEF TENDERLOIN W/2 SAUCES: HORSERADISH & CREOLE MUSTARD

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).

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 TOMATE GLAZE (BETTER THAN STEAK SAUCE!)

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.

EMERIL'S ESSENCE CREOLE SEASONING (MAKE YOUR OWN)

Steps:

• 1. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html?oc=linkback
• 2. Get all of your individual spices measured out in a bowl for mixing. As this recipe as written it's a tad hot, use less cayenne to vary the heat. I'd suggest using about 1/2 of suggested or even just one teaspoon. Cayenne is an integral part of Cajun/Creole cooking and doesn't just add heat. Cayenne has a flavor all it's own, that does add a level that no other spice has. So at least use some.
• 3. Combine all ingredients thoroughly. Store in an airtight container for future use. You can use old spice containers, Ziploc bags, Tupperware and Glad make small plastic screw on lids etc.
• 4. Of course you can purchase it either at your local grocery store, if they don't have it you can always buy online. I use Cajun Grocer for all of my seafood and Louisiana products. Great prices, fast shipping and there isn't anything they don't carry. Some items may be seasonal. http://www.cajungrocer.com/