Print This Recipe

Print
Christmas Caviar Sauce

Christmas Caviar Sauce

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

The Martha Stewart Show, December 2009 http://www.marthastewart.com/319049/christmas-caviar-sauce
0
Rated
(0)
  • Yield Makes 2 cups

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.