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Emeril’s Essence

Ingredients:

  • 8tablespoons paprika
  • 3tablespoons cayenne
  • 5tablespoons black pepper, freshly ground
  • 6tablespoons garlic powder
  • 3tablespoons onion powder
  • 6tablespoons salt
  • 2 1⁄2tablespoons dried oregano
  • 2 1⁄2tablespoons dried thyme

Directions:

  • Combine all the ingredients in a mixing bowl.
  • Blend well.
  • Can be stored in an airtight container in your spice cabinet for up to 3 months.

Reviews:

  • Chef shapeweaver �

    On 4/1/13 I was making Breakfast Pork Hash by Sandi (From CA),and didn't have any Essence.I did a quick search and found this recipe and decided to try it.Now I've never tried the original Essence,so I can't really compare it. But it added a very good taste to the hash.Thanks for posting a recipe that will find its way into many of my recipes. " Keep Smiling 🙂 "

  • Mustang Sally 54269

    Very versatile spice. Originally I reviewed #14372 but it was duplicated to this recipe. I found this one impossible to scale to 1/4 cup and found some ingredients out of whack to the original. I found one posted directly from Emeril's cookbook and it perfectly matches the version I use.

  • Realtor by day, Chef by night

    WOW! I just had the best cajun salmon using this spice mixture! It is really good. The only thing I put on the salmon besides this was some extra garlic powder, lemon and a little olive oil and it was fabulous! Thank you for posting this- it’s a keeper. Made for Pick a Chef Spring 2009.

  • ladyfingers

    I use Emeril Lagasse’s Essence alot, so stumbling across this recipe is very much appreciated. Rod Smith’s review was very helpful too–I was surprised to see how much salt goes into this! From now on, I will make my own, use Hungarian paprika, and cut back on the salt–thanks so much.

  • Ducky

    Used this as an ingredient in another recipe. I made a 1/2 recipe as I don't need the full amount. I skipped the onion powder as I didn't have any and wasn't making a special trip to the store. It was a bit salty so maybe less next time.

  • Kasha

    Nice and fresh! I used a bit less of the two peppers and I agree, it would be just as good without all of the salt. Something to think about, at least to cut it back, if not out completely.

  • scotth1152

    I just bought Emeril’s for a recipe that required it. I paid $4.39 at Vons for 2.8 oz!!!!. It just makes to make this at home, for a lot of less. This recipe amount is huge. I will cut it down in half at least. I will let you know if it tastes the same. Thanks for posting this recipe.

  • JonnyHee

    Good stuff…so good I reposted on our site rouxed.com. Thanks simmees!

  • Poof

    This spice is Wonderful!

  • masscjs

    I have been making Essence of Emeril for years. I use 1 tablespoon of kosher salt instead of 1/4 cup of table salt and it is just perfect. All the other flavors season the food so well that you do not miss the salt at all. I use it to blacken catfish and as a dry rub for roasted baby back ribs (awesome)….everything….it is so good that I am often making new batches. MUCH cheaper than buying, that’s for sure!!

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