From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · herb sauce
NATIONAL AWARD WINNERCinderbench Sherry-Shallot
From a national-award-winning chef
Ratio
OLIVE OIL 240SHERRY VIN 160LEMON JUICE 30
Ingredients
- OLIVE OIL240 ml
- SHERRY VIN160 ml
- LEMON JUICE30 ml
- PARSLEY40 g
- BASIL12 g
- OREGANO3 g
- GARLIC27 g
- SHALLOT20 g
- PEPPER1.5 g
- SALT15 g
- RED PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VIN, LEMON JUICE.
- Add finishing notes: PARSLEY, BASIL, OREGANO, GARLIC, SHALLOT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Chimichurri Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com (published as “Chimichurri Sauce”). Full citation lives in Provenance.