New This Month

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.

  • Yield: Makes 2 cups


  • 2 cups sour cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons minced shallots
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons wasabi-injected roe (optional)
  • 1 tablespoon caviar
  • 1 tablespoon salmon roe


  1. 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.

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