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Spinach Coulis

  • Yield: 2 cups


  • 1 tablespoon unsalted butter
  • 1/4 cup chopped shallots
  • 1/4 cup Herbsaint or other anise-flavored liqueur
  • 1/4 cup chopped green onions (scallions), green parts only
  • 1 tablespoon chopped fresh parsley leaves
  • One 10-ounce bag fresh spinach, thoroughly washed and trimmed of tough stems
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper


  • Heat the butter in a 10-inch sautÈ pan over medium heat. Add the shallots and cook, stirring, until soft and lightly golden, about 2 minutes. Carefully add the Herbsaint so that it does not flame. Add the green onions, parsley, and spinach and cook until the spinach is slightly wilted, about 1 minute. Add the cream and simmer for 2 minutes, stirring occasionally.
  • Pour the mixture into a food processor or blender and process until the mixture is smooth, about 1 minute. Add the salt and pepper and pulse two or three times to blend, and serve immediately.

Recipe Details