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

Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Reviews