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Christmas Caviar Sauce

Serve this caviar sauce from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook with his fantastic Corn Cakes.

  • Yield: Makes 2 cups

Source: The Martha Stewart Show, December 2009


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


  1. In a medium bowl, mix together sour cream, lemon juice, shallots, chives, parsley, salt, and both peppers. Gently fold in wasabi-injected roe, if using, caviar, and salmon roe. Can be made ahead and refrigerated, covered, for up to 1 day.

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