STREAMING NOW: Carnivorous
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Hot Sauce This is a good sauce for various recipes such as sea food and many other recipes. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.”
READY IN:
9mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat.
  2. Cook, stirring, for 4 minutes.
  3. Add the garlic, remove from heat, and cool to room temperature.
  4. When the mixture is cool, pour into the bowl of a food processor or blender and pulse several times until smooth.
  5. Strain through a fine mesh strainer into a clean container, and refrigerate, tightly covered, for 7 days before using.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: