From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
blend · vinaigrette
NATIONAL AWARD WINNERStonehall Lemon Pepper
From a national-award-winning chef
Ratio
Ingredients
- EGG50 g
- LEMON JUICE30 ml
- PARSLEY6 g
- ROASTED PEPPERCORN8 g
- DIJON15 ml
- SALT3 g
- OLIVE OIL180 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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 Lemon Pepper Vinaigrette.
Adapted from a recipe published by Emeril Lagasse in Emerils.com / Emeril's New New Orleans Cooking.
FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 / Emeril's New New Orleans Cooking (published as “Lemon Pepper Vinaigrette”). Full citation lives in Provenance.