Emeril Lagasse's Essence

From: FrenchBunny

On Dec 7, 2008

I just made this as a gift for my Mum for Xmas. It made a half pint jar and a little left over for me to use on some chicken breasts. I cut down the Cayenne to 1 T and there is still that BAM effect. Mmmmmm , delicious. Thanks for this great recipe.

From: Beautiful BC

On Apr 8, 2008

Great spice mixture - have no clue if it's cheaper than buying premade creole seasoning but its big plus is no added sugar which most brands seem to have.

From: Rod Smith

On Apr 26, 2004

I’ve enjoyed everyone’s positive comments about Essence. I agree 100%. I plan to share them with my customers. However, here is another thought for those who have heart and high blood pressure problems.. Omit the SALT! I had folks coming in and buying their spices to make their own Essence, from the Internet recipe. Having been in the business for 21 years, I figured that for every person who will make their own batch, 25 to 30 won’t take the time. I was right. I started offering our SALT FREE version, and it is the jar that I refill the most, out of over 150 jars of herbs and spices. I had to scale up the recipe to make it in pounds, That is when I found out the recipe on the Internet is 43% SALT, by weight! I like the NO SALT version so much that I take it with me when I eat out. I carry it in my pocket, in brass camper matchbox. One of the chains has a broiled fish lunch that they put Blackened seasoning on. It is way over on salt. We just tell them to make it without salt, and we shake on some of our essence. Perfect! Try NO SALT essence on French Fries that are SALT FREE. Also, try Hungarian Paprika in the recipe, instead of Sweet or Domestic Paprika. It is better. You can add other herbs and spices of your choice to make you own customized essence. Use it to cook with or at the table. Use it as an “all-purpose seasoning”. Add some Chili Powder and you have Emeril’s “Southwest Seasoning”.Enjoy.

From: Graybert

On Mar 10, 2002

I have been looking for this for quite some time - thank-you for posting this. I made this last week and used it last night on chicken breasts that we grilled on the BBQ - terrific!! Truly a "Bamm" experience!