EMERIL'S CAVIAR SAUCE

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Emeril's Caviar Sauce image

Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 11

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

Steps:

  • 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.

*** Explore more Emeril's Caviar Sauce Recipes »

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