No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Fondue Piquante

  • Yield: 1 1/3 cups


  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons chopped onions
  • 3 tablespoons chopped green bell peppers
  • 2 tablespoons chopped celery
  • 1 tablespoon seeded and minced jalapeÒo peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 cup peeled, seeded, and chopped Italian plum tomatoes
  • 3 bay leaves
  • 1 teaspoon Emeril's Creole Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 4 turns freshly ground black pepper
  • 2 cups Basic Chicken Stock


  • Heat 2 tablespoons of the oil in a nonreactive saucepan over high heat. Add the onions, bell peppers, celery, jalapeÒo peppers, garlic thyme, and oregano and stir-fry for 2 minutes.
  • Stir in the tomatoes, bay leaves, Creole Seasoning, salt, cayenne, black pepper, and stock. Bring to a boil and cook for 4 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat.
  • Pour the mixture into a food processor or blender and drizzle in the remaining 1/4 cup oil while the motor is running. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.