Add Emeril Lagasse's 'Secret Weapon' To Garlic Bread For A Bigger Flavor Boost

When Emeril Lagasse became a popular household figure in 1997 when "Emeril Live," the Food Network's first live program, premiered, he was already decades into the study and execution of great food. To this day, Lagasse remains one of the most recognizable American chefs, with restaurants across the country, enough cookbooks to fill a shelf, and numerous cooking shows appearing both on YouTube and Roku. And Bam! When Emeril tells you to kick something up a notch, you do it.

So, pay attention to these details we recently noticed while Lagasse was sharing how to make his favorite garlic bread on one of his YouTube tutorials. While the counter was already full of softened butter, garlic cloves, a wedge of Parmigiano-Reggiano cheese, and a grater, Lagasse turned away from the camera to grab what he called his "secret weapon" from the spice cabinet behind him. "Celery salt," he said, sniffing the opened jar. "Shhhh. Don't tell them." But the secret was already out.

In addition to sprinkling Italian seasoning over the bowl of softened butter, which would end up being mixed with everything before being slathered across the bread, Lagasse threw in some celery salt. An odd addition, it may seem. But celery salt is actually a popular seasoning in Cajun and Creole foods. So, when you look at Lagasse's background, it really becomes a no-brainer.

While Lagasse declared celery salt his secret weapon, there was another special item of note in his garlic bread — the bread itself. "Nothing like New Orleans French bread," Lagasse said offhandedly as he began slicing through a loaf. And he is right. New Orleans does have a special French bread, in much the same way as San Francisco's sourdough, that you will not get any other place.

This common style of French bread used for po-boys in NOLA has little to no fat, sugar, or preservatives. So, it's really only good the day it's baked. Even in The Big Easy, some po-boy shops have to get multiple deliveries in the same day to offer the quintessential fresh taste. And that is something you might want to consider if you're looking to replicate Lagasse's recipe.

But try not to get too bogged down in the finer details. There are many chefs who have their own "secret weapon." Guy Fieri swears that hot sauce is the ingredient you need for better garlic bread. But honestly, there may not be just one ingredient you want. If you are looking for garlic bread that pleases your palate the most, get creative with your personal tastes. From different cheeses to methods of baking, there are so many ways you can make your garlic bread something truly special.