Emeril’s Essence Recipe

This homemade Essence recipe is better than any blackened seasoning you’ll ever have. Plus it’s super quick to make, and contains no preservatives or fillers!  Deliciously versatile, use it to season anything that needs a boost in FLAVOR!

I know this dry rub recipe exists on the internet already since it’s from the very famous Chef Emeril. But I have to share it here since I’ve been using it for years and use it often. I think you should too!

My favorite way to use Essence is as a rub on meats or veggies then either grilled or seared and baked. The aroma when you’re cooking your meats it’s out of this world! It’s my go to seasoning for grilled pork tenderloin or chicken.

Personal note: Chef Emeril Lagasse was my first inspiration on cooking outside of Mexican recipes. I used to watch him (and Ina Garten!) all the time back in the day when the food network used to have real cooking shows!

Ingredients

All dried ingredients: paprika, salt (if using table salt, use 1 T), granulated garlic, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme.

Garlic powder note: I swapped garlic powder for granulated garlic as it lasts better. Since I live in a humid place, my garlic powder tends to harden making it very difficult to use. Using granulated garlic fixes that problem without the loss of flavor.

***See the recipe card below for the exact quantities.

How To Make Essence

Making this recipe is no brainer. All you have to do is place all ingredients in a jar or bowl and give it a good mix. Make this ahead of time and just use as needed.

Storing

Store in an airtight glass container in a cool, dark place. Exposure to heat and sunlight can lead to flavor loss.

Refrigeration or Freezing (optional): While most spices are fine at room temperature, you can refrigerate or freeze some to extend their shelf life. 

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